Buckwheat Pancakes Recipe For Gluten Free Pancakes

Gluten free buckwheat pancakes

  • serves 4
  • Easy

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

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*This pancake recipe is gluten-free according to industry standards.

Ingredients

  • eggs 2
  • skimmed milk 250ml
  • vanilla extract 1 tsp
  • buckwheat flour 200g 
  • baking powder 1½ tsp 
  • ground cinnamon 1 tsp
  • spray oil

TO SERVE

  • strawberries hulled and halved 
  • raspberries a handful
  • natural yogurt 4 tbsp
  • agave or maple syrup a drizzle

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.

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Nutritional Information

  • Kcals 236
  • Fat 4.7g
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