There are few better ways to kick off the weekend than with a stack of pancakes. These ones are made with buckwheat flour, which is gluten-free and adds a wonderfully nutty flavour. Combined with the buttermilk and whisked egg whites, these are more souffléed than your average American variety. As such, they are a little more challenging to flip, but so worth the effort for their fluffy, cloud-like texture. For a sweeter version, omit the chives, add another tablespoon of maple syrup, and serve with berries.