Pancakes
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).
Tried this recipe?Let us know how it was!