Makes 6 – 8 pancakes
- 2 eggs, separated
- ½ cup buckwheat flour (I use Bob’s Red Mill)
- 1 tsp baking powder
- 5.3 oz (1 small container) Siggy’s yogurt
- ½ cup almond milk
Beat the egg whites until slightly stiff
Combine the dry ingredients
Mix the egg yolks, yogurt, and almond milk
Stir the yolk/yogurt mixture into the dry ingredients
Fold in the egg yolks gently
Cook on greased griddle at medium heat (I use coconut oil)
Serve with pure maple syrup, of course
Equipment notes:
I use a 4 cup pyrex for the dry ingredients and final assembly, a 2 cup for the egg whites, and a 1 cup for the yolk/yogurt mixture. I use a blender stick with the whisk attachment to beat the eggs. A large rectangular electric fry pan is my griddle.