Buckwheat pecan pancakes are perfect for breakfast or dessert.
dry ingredients
- 1 cup buckwheat flour (Health Hut, Grand Haven)
- 1 cup regular flour
- 1/4 cup flaxseed powder (Health Hutt)
- 4 teaspoons baking powder
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/3 cup chopped pecans (walnuts can be substituted)
wet ingredients
- 2 tablespoons oil
- 2 egg yolks (separately)
- 2 egg whites (separately)
- 2-2 1/4 cups milk (adjust the amount of milk depending on the thickness of the dough)
direction
step 1
Whisk together the dry ingredients except the pecans and set aside.
Step 2
In a separate bowl, whisk together the wet ingredients. Once mixed, mix well with the dry ingredients.
Step 3
Beat the egg whites until stiff peaks form (a hand beater will suffice)
Step 4
Mix the pecans and egg whites into the batter.
Step 5
For each pancake, pour 1/4 cup of batter onto a medium-hot buttered griddle. Flip when bubbles form on the surface and the edges start to brown. The pancakes are done when they are brown on the bottom and springy in the middle when you lightly touch them.
Serve with butter and maple syrup and enjoy!
*If gluten-free, omit the flour and use 2 cups of buckwheat flour.