Olive Magazine
A pile of buckwheat pancakes topped with fruit and yogurt

Buckwheat pancakes

Published: May 21, 2015 at 9:31 am
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  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal236
fat4.7g
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Try these buckwheat pancakes, then check out our gluten-free pancakes, healthy banana pancakes, dairy-free pancakes, protein pancakes and classic American pancakes.

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

Ingredients

  • 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

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.

Want to know how to make the perfect pancakes? Check out our best pancake recipes

Fluffy Ricotta Pancake Recipe with Whipped Honey Butter

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