Breakfast
Buckwheat pancakes with mixed berries
Thin pancakes with blueberries and raspberries
- Ready in 25 min
- 403 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 403
- Protein
- 20 g
- Carbs
- 46 g
- Fat
- 15 g
Ingredients
- 60 g buckwheat flour
- 1 pcs eggs
- 100 g mixed berries
- 100 g natural yogurt
- 6 ml olive oil
Method
- Whisk the buckwheat flour, egg and a pinch of salt, adding water gradually, until you have a smooth, runny batter. Leave to rest for 5 minutes.
- Put the mixed berries in a small saucepan over a low heat for 3–4 minutes, stirring, until warm and juicy.
- Heat a non-stick frying pan over a medium heat and brush it with a little of the olive oil.
- Pour in a small ladle of batter and swirl to coat the base thinly. Cook for 1–2 minutes until the edges lift, then flip and cook for 1 minute more. Repeat with the rest of the batter, oiling the pan lightly each time.
- Fold the pancakes, top with the natural yogurt and warm berries and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens