Name: Buckwheat pancakes with berries
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 cup buckwheat flour ((150g) ); ¼ cup wholemeal self raising flour ((40g)); 1 ½ tsp baking powder; 2 tbsp raw sugar; 2 eggs (lightly beaten); 1 cup buttermilk ((250ml)); 1 tsp vanilla essence; olive oil spray ( for cooking); ⅓ cup natural yoghurt ((95g)); 1 punnet blueberries (OR strawberries)

Breakfast

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
15

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Ingredients

1 cup buckwheat flour (150g)
¼ cup wholemeal self raising flour (40g)
1 ½ tsp baking powder
2 tbsp raw sugar
2 eggs lightly beaten
1 cup buttermilk (250ml)
1 tsp vanilla essence
olive oil spray for cooking
⅓ cup natural yoghurt (95g)
1 punnet blueberries OR strawberries

Method

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 1/4 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.

Notes

Image and recipe provided by Nestlé Oceania. For more great recipes www.recipes.com.au

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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Buckwheat pancakes with berries

Ingredients

Method

Notes

Nutritional information (per serve)

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