3/4 c. whole wheat flour
1 tsp. baking powder
1/3 c. ground toasted almonds
2 tbsp. coarsely chopped toasted almonds
1/2 c. rice milk, soy milk, or nut milk
2 tbsp. Butter Buds
2 tbsp. honey
2 egg whites
Pinch of cream of tartar

Sift flour and baking powder into medium bowl. Add ground and chopped almonds. Lightly whisk rice milk, Butter Buds, and honey in another bowl. Add to dry ingredients and mix just until moistened. Beat whites with cream of tartar in large bowl until stiff but not dry. Gently fold whites into batter. Let stand 10 minutes. Heat non-stick griddle or skillet over medium heat. Ladle batter onto griddle. Cook until bubbles begin to appear. Turn and cook other side. 12 pancakes.