Ingredients
2/3 cup buckwheat flour
2/3 cup ground almond
3/4 tsp baking powder
pinch of salt
2/3 cup coconut milk - or milk of choice
2 egg whites
2 egg yolks
coconut oil or butter for cooking
Buckwheat and Ground Almond Pancakes
by Nicky White
Directions
Place all dry ingredients in a large mixing bowl and stir to combine. Separate the egg yolks from the egg whites, reserve the yolks in a small mixing bowl and the whites in a medium sized mixing bowl. Add coconut milk to the egg yolks and gently whisk together. Beat the egg whites with a hand beater until they are light and fluffy. Add the egg yolk and milk mix to the dry ingredients and mix to combine. Gently fold the egg whites into the mixture until combined. Melt coconut oil in a frying pan on a medium heat. Measure approximately 2 tbsp of mixture for each pancake - once bubbles start to form on the top of each pancake it's time to flip them. Enjoy warm with your choice of topping​.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
— Lila
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