Ingredients

• 2 tablespoon sugar
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs (separated)
• 2 tablespoon canola oil
• 1 cup skim milk
• Vegetable cooking spray

Directions

• Directions
• In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
• In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
• In a perfectly clan medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
• Lightly coat a 12inch non-stock skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time using ¼ cup batter for each.
• Cook for 2 ½ to 3 minutes on one side or until bubbles from on top of the pancakes; turn, then cook about 1 minute longer until deep brown.