Buckwheat and Ground Almond Pancakes

by Nicky White
 Buckwheat and Ground Almond Pancakes


2/3 cup buckwheat flour
2/3 cup ground almond
3/4 tsp baking powder
pinch of salt
2/3 cup coconut milk - or milk of choice
2 egg whites
2 egg yolks
coconut oil or butter for cooking


Place all dry ingredients in a large mixing bowl and stir to combine. Separate the egg yolks from the egg whites, reserve the yolks in a small mixing bowl and the whites in a medium sized mixing bowl. Add coconut milk to the egg yolks and gently whisk together. Beat the egg whites with a hand beater until they are light and fluffy. Add the egg yolk and milk mix to the dry ingredients and mix to combine. Gently fold the egg whites into the mixture until combined. Melt coconut oil in a frying pan on a medium heat. Measure approximately 2 tbsp of mixture for each pancake - once bubbles start to form on the top of each pancake it's time to flip them. Enjoy warm with your choice of topping​.

I have been getting vegetables and fruit from Down Farm for some time now. I really like the freshness, variation and occasional unusualness of what comes in the bag. I enjoy the challenge of cooking up what comes.

— Andy - Torrington

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