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Recipe Name: Almond Buckwheat Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

3/4 Cup(s) Flour, sifted
1/2 Cup(s) Buckwheat Flour, unsifted
1 Ounce(s) Almonds, 1/4 cup ground
2 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Canola oil
1 Cup(s) Skim milk
Vegetable cooking spray

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 perfectly clan 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 21/2 to 3 minutes on one side or
until bubbles form on top of the pancakes; turn, then cook about 1
minute longer until deep brown. Posted to MC-Recipe Digest V1 #831 by (Sandra L Hire) on Oct 8,

Nutrition (calculated from recipe ingredients)
Calories: 108
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 31.4mg
Sodium: 130.6mg
Potassium: 97.5mg
Carbohydrates: 13.3g
Fiber: <1g
Sugar: 3.4g
Protein: 3.7g

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