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–+ servings

Pancakes

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Course Breakfast

Ingredients

  • ¼ cup buckwheat flour
  • ⅓ cup wholemeal self-raising flour
  • ½ teaspoon bicarb of soda
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla bean paste or extract
  • 1 tablespoon Drizzle extra virgin olive oil
  • 1 Egg
  • 100 g reduced-fat plain yoghurt
  • spray oil

Toppings

  • 4 tbsp reduced fat ricotta cheese or cottage cheese
  • 1 tablespoon roasted almonds flaked/chopped
  • 2 teaspoon honey Optional
  • 200 g strawberries

Instructions
 

  • In a large bowl, whisk together eggs, vanilla yoghurt, brown sugar, vanilla bean paste, and olive oil until well combined.
  • In a separate bowl, sift together flour and baking powder.
  • Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined. The batter should be smooth but not over-mixed.
  • Let the batter rest for 5–10 minutes. This helps the pancakes become fluffier.
  • Heat a non-stick frypan over medium heat and lightly spray with oil.
  • Pour about 2 heaped tablespoons of batter per pancake into the pan.
  • Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
  • Repeat with remaining batter, re-spraying the pan as needed.
  • Stack pancakes and add your choice of toppings (cottage cheese, almonds, honey, strawberries).
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