Almond Buckwheat Pancakes

• flour↗3⁄4 cup

  sifted

• buckwheat flour↗1⁄2 cup

  unsifted

• ground almonds↗1⁄4 cup

  about 1 oz

• sugar↗2 tablespoons
• baking powder↗1 1⁄2 teaspoons
• salt↗1⁄4 teaspoon
• large eggs↗2

  separated

• canola oil↗2 tablespoons
• skim milk↗1 cup
• vegetable oil cooking spray

Step-by-step instructions

1. 1

   In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.

2. 2

   In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.

3. 3

   In a clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.

4. 4

   Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until brown.