*This pancake recipe is gluten-free according to industry standards.
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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.
Nutritional Information
- Kcals 236
- Fat 4.7g
