Almond Buckwheat Pancakes

• 3/4 cup flour, sifted
• 1/2 cup buckwheat flour, unsifted
• 1/4 cup ground almonds, about 1 oz
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, separated
• 2 tablespoons canola oil
• 1 cup skim milk
• vegetable oil cooking spray

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

flour, buckwheat flour, ground almonds, sugar, baking powder, salt, eggs, canola oil, milk, vegetable oil cooking spray

Taken from www.food.com/recipe/almond-buckwheat-pancakes-127810 (may not work)