These pancakes are packed with protein. So they make a tasty and fortifying breakfast. The recipe is a variation on buttermilk pancakes, but because I rarely have buttermilk in the house, I use yogurt and milk instead. Serve with a simple berry sauce and greek yogurt, yum. Or you can always top with butter and syrup, of course!
8-12 Tablespoons butter, melted
2 eggs
1 cup plain yogurt
1 cup milk
1/2 cup almond flour
3/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Heat pan or griddle to low or medium-low heat.
Mix wet and dry ingredients separately, then combine gently, mixing as little as possible.
Grease pan and make pancakes! Turn when edges just begin to loose their wet sheen and bubbles form.
Serves 4
Scrumptious!
