This hearty breakfast dish happens to be gluten-free.
In a medium bowl, whisk together flours, baking powder, chia, and salt.
In another bowl, whisk together yolks, sugar, almond milk, oil, and vanilla and almond extracts.
Whisk yolk mixture into dry ingredients.
In a small bowl, whisk whites with a pinch of salt until soft peaks form, then gently fold into batter.
Warm butter in a cast-iron pan over medium heat. For each pancake, ladle in 1/4 cup batter and cook until bubbles appear in center and edges are set, 2 to 3 minutes. Flip and cook until golden brown, 2 minutes more. Serve with Sauteed Plums in Maple Syrup.