Buckwheat and blueberry pancakes
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Time to make:
$2.30 per serve
(at time of publication)
Full ingredients list:
350g reduced-fat Greek-style yoghurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
zest and juice of 1 lemon
1 egg, separated
100g buckwheat flour
1 teaspoon gluten-free baking powder
2 x 125g punnets blueberries
4 teaspoons honey
Nutritional information (per serve)
Instructions and steps:
Step 1Whisk 125g of the yoghurt with the vanilla extract, mashed banana, lemon zest and juice, and egg yolk in a large bowl. Add the flour, baking powder and half of the blueberries; stir to combine.
Step 2Beat egg white with an electric mixer on a high speed until stiff peaks form. Gently fold in half of the egg white into pancake batter until smooth, then fold rest.
Step 3Spray a large non-stick frying pan with olive oil and set it over a medium heat. Put 2 heaped tablespoons of the batter into the hot pan to make 1 pancake. Cook for 2 minutes until small bubbles appear on top of the pancake, then carefully flip. Cook for another 1–2 minutes, or until golden on both sides. Transfer pancake to plate; keep warm. Repeat with remaining batter to make 8–12 pancakes in total.
Step 4Serve 2–3 pancakes per person and top with remaining yoghurt, a drizzle of honey and the rest of the blueberries.
About this recipe
First published: November 2017