Gluten free buckwheat pancakes
Who doesn't love pancakes for breakfast? This recipe for cinnamon gluten free buckwheat pancakes with maple syrup, yogurt, and fresh raspberries comes in at under 300 calories per serving
- 2 eggs
- 250ml skimmed milk
- 1 tsp vanilla extract
- 200g buckwheat flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- spray oil
TO SERVE
- hulled and halved strawberries
- a handful raspberries
- 4 tbsp natural yogurt
- a drizzle agave or maple syrup
Nutrition: per serving
- kcal236low
- fat4.7g
Method
step 1
Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for 1 hour.
step 2
Heat a spray of oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.
step 3
Put the pancakes onto plates, top with the fruit, 1 tbsp yogurt and a drizzle of syrup.
