Teff/Buckwheat Pancakes

After a lot of experimenting with my family pancake recipe, I have finally come up with a teff/buckwheat pancake recipe that is not to heavy.  It is very flavorful and light.  We love these pancakes with a little pure maple syrup and if we are lucky, some fresh blueberries.

Ingredients:
1 cup sorgham flour
⅔ cup teff flour
⅔ cup buckwheat flour
⅔ cup tapioca flour
2 Tbs baking powder
1 tsp salt
Stir with a fork
2 egg yolks (put the egg whites in a separate bowl)
¼ cup olive oil
1 Tbs molasses
Add enough coconut milk to make batter consistency
Whip the egg whites stiff.  Beat the pancake batter and then fold in the egg whites.