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Buckwheat pancakes with berries

Buckwheat pancakes with berries
Breakfast

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SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
15 minutes

Ingredients

  • 1 cup (150g) buckwheat flour
  • 1/4 cup (40g) wholemeal self raising flour
  • 1 1/2 tsp baking powder
  • 2 tbsp raw sugar
  • 2 eggs, lightly beaten
  • 1 cup (250ml) buttermilk
  • 1 tsp vanilla essence
  • spray oil, for cooking
  • 1/3 cup (95g) plain unsweetened yoghurt
  • 1 punnet blueberries
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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

Nutritional information (per serve)

Calories: 252kcal | Carbohydrates: 39g | Protein: 13.9g | Fat: 5g | Saturated Fat: 2g | Sodium: 160mg
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