Whole Grain Buckwheat Pancakes

Step 1

In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon; set aside.

Step 2

In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.

Step 3

In a separate bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter. (Note: The beaten egg white lightens the pancakes and gives them a little left. It really only takes about 2 minutes with a whisk, but if you’re short on time just add the whole egg all at once but expect a flatter pancake.)

Step 4

Heat a griddle over medium heat. Coat the pan lightly with coconut oil. Pour the batter onto the griddle to form 4-inch pancakes. Cook until small bubbles start to form on the top of the pancakes. Flip the pancakes to the other side and cook until done, 1 to 2 minutes more.

Step 5

Serve hot with a dollop of butter and warmed maple syrup.