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Berries and Buckwheat turn this breakfast idea into a family treat. You can replace the blueberries with other low GI options like strawberries or combine a variety for maximum taste sensation.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
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
Method:
1. 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.
2. 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.
3. Repeat with the remaining mixture to make 8 pancakes in total. Divide pancakes between four plates; top with yoghurt and blueberries.
Per serve:
Energy 252 Cal, Protein 13.9g, Fat, Total 5g (Saturated 2g ), Carbohydrate 39g, Dietary Fibre 5g, Sodium 160mg
Image and Recipe kindly provided by Nestlé Oceania. For more great recipes www.recipes.com.au
