Buckwheat Pancakes- Gluten Free and Dairy Free

My oldest son has a laundry list of allergies. One of them is wheat germ (not the gluten), and another is chicken egg yolks. I created these for him, but the whole family loves them. I am a huge buckwheat pancake fan and these are delicious.

Serves 6

1 1/4 cups brown rice flour
1 cup buckwheat flour
3/4 cup tapioca starch
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
3 cups vanilla almond milk
2 tablespoons olive oil
2 egg whites

In a bowl, beat the egg whites until stiff peaks form. Set aside

In a large mixing bowl, combine the brown rice flour, buckwheat flour, tapioca starch, baking powder, sugar, and sea salt. Whisk in the vanilla almond milk and olive oil until combined well. Gently fold in the egg whites with a rubber spatula.

Heat a griddle to medium to medium-low heat. Put a little olive oil in the pan so that the pancakes don't stick. Drop the batter by using a 1/4 cup measuring cup.  Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time. These are perfect served with warm maple syrup.

Enjoy!