Buckwheat Pancakes with Berries
Ingredients
- 1 cup (150g) buckwheat flour
- ¼ cup (40g) wholemeal self raising flour
- 1½ tsp baking powder
- 2 tbsp raw sugar
- 2 eggs, lightly beaten
- 1 cup (250mL) buttermilk
- 1 tsp vanilla essence
- spray oil, for cooking
- ⅓ cup (95g) plain unsweetened yoghurt
- 1 punnet blueberries
How To Make
- Sift flours and baking powder in a medium bowl; return husks and add sugar. Make a well in the centre and pour in combined eggs, buttermilk and vanilla; whisk until smooth.
- Heat a medium frying pan over medium heat; spray with oil. pour ¼ cup (60ml) 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.
Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Analysis
Per serve
Energy 252Cal
Protein 13.9g
Fat Total 5g, Saturated 2g
Carbohydrate 39g, Sugars -g
Dietary Fibre 5g
Sodium 160mg
