Buckwheat Pancakes with Yoghurt, Berries & Banana

Ingredients

• 1 cup buckwheat flour (120g)
• 1 tbsp ground flaxseeds
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 large egg
• ¾ cup kefir (or unsweetened probiotic yoghurt)
• ½ cup unsweetened almond milk (or water)
• ½ banana, mashed
• ½ tsp vanilla extract
• 1 tbsp extra virgin olive oil (for cooking)

Toppings

• ½ banana, sliced
• ½ cup mixed berries (blueberries, raspberries, blackberries)
• 1 tbsp chopped walnuts
• 1 tbsp raw honey (optional drizzle)

Nutritional breakdown

Approx per 2 pancakes

Calories

340 kcal

Protein

10g

Carbohydrates

46g

Fibre

6g

Fats

13g

Sugar

14g

Sodium

240mg

Method

1. Prepare the batter by combining the buckwheat flour, ground flaxseeds, baking powder and cinnamon in a large mixing bowl until evenly mixed.
2. In a separate bowl, whisk together the egg, kefir, almond milk, mashed banana and vanilla extract until smooth.
3. Combine wet and dry ingredients, stirring gently until a thick, smooth batter forms. Let sit for 5 minutes to allow the flaxseeds to absorb moisture.
4. Cook the pancakes by heating a non-stick pan over medium heat and lightly greasing it with olive oil. Pour in small amounts of batter to form pancakes. Cook for 2 to 3 minutes on each side, until golden brown.
5. Serve the pancakes stacked and topped with sliced banana, mixed berries, chopped walnuts and a drizzle of raw honey (if using).