Almond Buckwheat Pancakes | PCC Natural Markets

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Almond Buckwheat Pancakes

Serves: 4

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Any member of the family will love these hearty buckwheat pancakes, made with crunchy slivered almonds.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free


In a large bowl, combine flours, ground almonds, baking powder and salt. Set aside. In a large measuring cup, stir egg yolks, melted butter and maple syrup into milk and blend with a fork. Add to the flour mixture and stir until just moistened.

In a medium bowl, beat egg whites until they are stiff. Gently fold them into the batter.

Lightly coat a non-stick skillet with cooking spray and set over moderate heat. When the skillet is hot, pour out the pancakes, using 1/4 cup batter for each. Sprinkle tops of pancakes with slivered almonds and cook 2 1/2 to 3 minutes on one side or until bubbles form. Turn, then cook about 1 minute longer until deep brown.


Toasting almonds on a baking sheet at 350° F for about 15 minutes brings out their nutty flavor and makes these breakfast cakes even tastier.

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