Buckwheat Pancakes

Protein-packed and gluten free!

  • High in Protein – Helps you feel fuller for longer

  • Gluten Free – Suitable for those with gluten intolerance or coeliac disease

  • Low Fat – Can help cut the total amount of fat in your diet

  • Source of Calcium – Vital to build and maintain bones and teeth

Ingredients:

Pancakes (Serves 4. Makes 8-12 small pancakes – 2-3 pancakes per serving):

250 ml Skimmed goats’ milk

2 Eggs

200g Buckwheat flour

1.5 tsp Baking powder

1 tsp Cinnamon

1 tsp Vanilla essence

Pinch of salt

1 tsp Vegetable oil/spray oil


Topping – per serving; over 2-3 small pancakes:

110g SHF Fat free yogurt (1/4 pot)

5 Blueberries (20 in total)

4 Strawberries (16 in total)

2 tsp Maple syrup (50g in total)

Method:

  1. Sieve flour, baking powder, cinnamon and salt into a mixing bowl.

  2. Whisk together milk, eggs and vanilla, gradually add to dry ingredients. Whisk well (or use electric mixer)

  3. Heat oil in frying pan,  spoon batter mixture into pan to make a pancake, cook for 1-2 minutes on each side, or until golden on each side.

  4. Serve stacked, topped with fruit, yogurt and drizzle of maple syrup.

Buckwheat Pancakes!