Yields about 20 pancakes (3 pancakes is a good serving size):

• 1 1/2 cups (210 g) buckwheat flour (buckwheat groats ground into a flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 eggs, separated
• 1/2 cup (115 g) yogurt
• 3/4 cup milk
• 1/2 tsp vanilla
• Optional to make pancakes sweet: 1/4 cup maple syrup
• 1 TB extra virgin olive oil or melted butter
• 1/4 cup + 1 TB extra virgin olive oil, coconut oil or grass fed butter, for cooking pancakes

1. Whisk together the dry ingredients in one bowl.
2. Separate the eggs and place the whites in the bowl to beat to stiff peaks.
3. Combine the egg yolks with the yogurt, milk, vanilla, maple syrup and 1 TB of fat in another bowl.
4. Whip the whites to stiff peaks.
5. Whisk the wet ingredients into the dry ingredients. Fold in the whites.
6. Cook over medium heat until each side is golden and filled with little holes. Flip and cook about 1 min.
7. Pancakes store well in the freezer and can reheat in a toaster or 350 degree oven until warm. Pancakes go well with maple syrup and fruit!

*please use organic ingredients, if possible.

Buckwheat Pancakes= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes