Buckwheat Pancakes with Berries

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

 

Ingredients

 

  • 1 cup (150g) buckwheat flour

  • 1/4 cup (40g) wholemeal self raising flour

  • 1 1/2 tsp baking powder

  • 2 organic eggs, lightly beaten

  • 1 cup (250ml) buttermilk

  • 1 tsp vanilla essence

  • 1 tablespoon extra virgin olive oil

  • 1/3 cup (95g) organic plain unsweetened yoghurt or non-dairy yogurt

  • 1 cup blueberries

 

Method

 

  • Sift flours and baking powder in a medium bowl. Make a well in the centre and pour in combined eggs, buttermilk and vanilla; whisk until smooth.

  • Heat the olive oil in a medium frying pan over medium heat. Pour 1/4 cup of the mixture into pan; cook for 1-2 minutes per side or until the pancake is golden and cooked through.

  • Repeat with the remaining mixture to make 8 pancakes in total. Divide pancakes between four plates; top with yoghurt and blueberries.

 

Nutrition (per serve):

 

Calories 318; Fat 8.8 g; Sat. Fat 4.3 g; Carbs 38 g; Fiber 5 g; Sugar 7 g; Protein 13.9 g