buckwheat pancakes
ingredients
13
count
nutrition
267
calories
total time
15
mins
serves
6
servings
method
ingredients
ingredients
- 375g buckwheat flour
- 1 tsp baking powder
- 500ml coconut milk
- 1 tsp vanilla extract
- 5 eggs
- 100g mixed seeds
- 1 tsp coconut oil
- 1 banana
Toppings
- 100g Glenisk organic strained protein natural yogurt
- 125g strawberries, washed & chopped
- 125g raspberries, washed & chopped
- 125g blueberries, washed & chopped
- 1 pomegranate, deseeded
method
- In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
- Whisk together until very smooth.
- Add in the mixed seeds.
- In a mini saucepan, hit 1 knob of coconut oil, ensure that it’s piping hot.
- Add a ladle of pancake mixture to the pan.
- Add 4 1cm slices of banana to the mix and submerge.
- After 2 minutes, flip the pancake.
- Allow cook for a further two minutes until firm.
- To Serve: Place two pancakes on a plate.
- Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix.
Optional suggested toppings
Toasted pecan nuts, cacao nibs, drizzle of honey
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