8 ounces chickpea flour (about 2 cups)
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1 3/4 cup buttermilk
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
2 egg yolks, beaten
3 egg whites, whipped to soft peaks
Zest of one lemon; use a microplane zester
Additional butter to cook the pancakes
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