Buckwheat Pancakes Recipe For Gluten Free Pancakes

This competition is now closed

Gluten free buckwheat pancakes

Name: Gluten free buckwheat pancakes
Total time: 40 min
Ingredients: eggs 2; skimmed milk 250ml; vanilla extract 1 tsp; buckwheat flour 200g; baking powder 1½ tsp; ground cinnamon 1 tsp; spray oil; strawberries hulled and halved; raspberries a handful; natural yogurt 4 tbsp; agave or maple syrup a drizzle

40 minutes + resting
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

May 21, 2015 at 9:31 am

*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.