Buckwheat Pancakes

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.

Comments

Comments (0)