Buckwheat pancakes with blueberries and yoghurt

Name: Buckwheat pancakes with blueberries and yoghurt
Total time: 25 min
Cuisine: British
Ingredients: 150g buckwheat flour; 1 tsp gluten free baking powder; 1 tsp ground cinnamon; 1 egg; 250ml milk; 1 tsp vanilla extract; 1 tbsp olive oil; 200g blueberries; 200g natural Greek yoghurt

Nutty buckwheat pancakes with warm blueberries and cool Greek yoghurt. Naturally gluten free and no sugar needed.

Time25 min
LevelEasy
Costabout £0.88 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

150 gbuckwheat flour
1 tspgluten free baking powder
1 tspground cinnamon
1egg
250 mlmilk
1 tspvanilla extract
1 tbspolive oil
200 gblueberries
200 gnatural Greek yoghurt

Method

1
Whisk the buckwheat flour, baking powder and cinnamon in a large bowl.
2
Beat in the egg, milk and vanilla to make a smooth, thick batter. Leave to stand for 5 minutes.
5 min
3
Warm half the blueberries in a small pan over a low heat for 3 minutes until they burst and turn syrupy.
3 min
4
Heat a little oil in a non stick frying pan over a medium heat. Pour in ladlefuls of batter to make small pancakes.
5
Cook for 2 minutes until bubbles appear, then flip and cook for 1 minute more. Repeat with the rest of the batter.
3 min
6
Stack the pancakes and top with warm blueberries, fresh blueberries and yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.