Another old relative of wheat (it's been said that grains were excavated from ancient Egyptian tombs), khorasan wheat, sold under the brand name Kamut, has huge grains two or three times the size of other wheat. The hearty flavour of whole Kamut makes it particularly suitable for pancakes. By beating egg whites and adding them to pancake batter, you add protein, reduce the amount of baking powder needed and avoid the extra fat from yolks.
whole Kamut flour
packed dark brown sugar
3 egg whites (or 1/3 cup / 75 mL pasteurized egg whites)
1. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk and oil; stir into dry ingredients, mixing just until blended. In separate bowl, beat egg whites until soft peaks form. Fold gently into batter.
2. Using 1/4 cup/60 mL batter for each pancake, spoon into lightly greased skillet over medium heat. Cook until bubbles break on surface and browned on bottom. Flip and cook for 30 to 60 seconds longer, or until golden brown on flip side.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.