Sent in by:  Annalisa (AZ)
Source: Deliciously Organic (by Carrie Vitt)

Ingredients:

• 3 large eggs, separated into a bowl of whites and a bowl of yolks
  
• 1/2 cup muscovado sugar
  
• 2 1/4 cups whole buttermilk
  
• 1/2 cup whole milk
  
• 1/4 cup brewed herbal coffee
  
• 10 tablespoons unsalted butter, melted, divided
  
• 3 cups whole wheat pastry flour, preferably fresh ground
  
• 1 1/2 teaspoons baking powder
  
• 3/4 teaspoon baking soda
  
• 3/4 teaspoon salt
  
• 1 teaspoon cloves
  
• 1 tablespoon ground cinnamon
  
• 1 tablespoon ground ginger
  
• 1 tablespoon ground nutmeg
  
• 3/4 cup maple syrup
  
• Coconut Oil or butter for frying

Directions:
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1. Whisk the egg whites and muscovado sugar in a large bowl until well combined. Add buttermilk, milk, and herbal coffee and stir to combine. Whisk 6 tablespoons of melted butter with egg yolks in a small bowl and add to the coffee custard. Stir until combined.
   
2. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add liquid  ingredients to the dry ingredients and quickly whisk together until just combined. Let sit about 5 minutes before cooking.
   
3. Heat remaining 4 tablespoons butter and maple syrup in a small saucepan over low heat. 
   
4. Heat a 12-inch skillet over medium-high heat for 3 minutes. Melt 1 teaspoon of coconut oil in pan and swirl to coat. Pour 1/4 cup batter onto 3 spots on the skillet. Cook pancakes until large bubbles appear, about 1 minute. Using a thin spatula, flip the pancakes and cook until golden brown on second side. Repeat this process with remaining batter and coconut oil until all pancakes are cooked. Drizzle warm maple syrup and butter over pancakes and serve immediately.

Yield: 8-10 servings

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