| KCAL | PRO | CARB | FAT | FIBER |
| 479.4 | 20.2g | 54.3g | 19g | 14g |
Makes 1 |
| Almond Milk 120ml or 4 fl oz, unsweetened |
| Buckwheat Flour 120g or 4.2 oz |
| Banana 1 medium |
| Blueberries handful |
| Strawberries 5 small |
| Maple Syrup 1 tbsp |
| Olive Oil 2 tsp |
| Baking Powder 1 tsp |
| Salt 1/4 tsp |
Method |
| In a mixing bowl, mash the banana until smooth. Add milk and mix until well combined. |
| In another bowl, sift together the buckwheat flour, baking powder, and salt. |
| Gradually blend the dry ingredients into the banana and milk mixture until a consistent batter forms |
| Heat olive oil in a non-stick pan over medium heat. Pour a ladleful of batter into the pan to form each pancake. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown. |
| Plate your pancakes, and drizzle with maple syrup and garnish with an array of fresh berries |
The earthy buckwheat base harmonizes wonderfully with the natural sweetness of fresh berries and a touch of maple syrup. Crowned with a sprinkle of seeds, this delightful breakfast provides a medley of textures and a boost of nutrients to kickstart your day.
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