whole grain pancakes

Yesterday we had Mark Bittman's whole grain pancakes for breakfast, and they were really great! I love anything with separated eggs, and the beaten egg whites in this recipe really made the pancakes fluffy and light despite that they were all whole wheat and buckwheat flour, which would usually make for a dense pancake. I was really excited about the buckwheat too, since it is so high in fiber and iron. I used ground coriander and cinnamon according to the recipe, and they were very good with a slightly exotic flavor...next time I might eliminate the coriander and use some vanilla extract for a more traditional pancake flavor. I also like the idea of adding some ground flaxseed to the mix. The recipe, as written, makes a LOT of pancakes...I was surprised because Adam and I are so serious about food that usually a recipe that is written to serve 4 serves the two of us quite nicely. I made 15 good-sized pancakes from this recipe and about half of those are now in the freezer. I'm not sure how they'll freeze, but it is worth a try!

Update: To satisfy my morning maple syrup craving, I just had some of the frozen buckwheat pancakes and they were great!! I thawed them in the microwave and then put them in the toaster oven...nothing frozen is as good as it is when it was fresh, but it is definitely worth freezing the leftovers of these pancakes!