Buckwheat pancakes
Who doesn't love pancakes for breakfast? This recipe for cinnamon gluten-free buckwheat pancakes with maple syrup, yogurt, and fresh raspberries comes in at under 300 calories per serving
- 2 eggs
- 250ml skimmed milk
- 1 tsp vanilla extract
- 200g buckwheat flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- spray oil
TO SERVE
- hulled and halved strawberries
- a handful raspberries
- 4 tbsp natural yogurt
- a drizzle agave or maple syrup
Nutrition: per serving
- kcal236low
- fat4.7g
Method
step 1
Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for 1 hour.
step 2
Heat a spray of oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.
step 3
Put the pancakes onto plates, top with the fruit, 1 tbsp yogurt and a drizzle of syrup.
