Buckwheat pancakes
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Flour, buckwheat
60 g, (½ cup)
Wholemeal self-raising flour
⅓ cup(s), (55g)
Baking powder
½ tsp
Ground cinnamon
½ tsp
White sugar
1 tbs
Skim milk
1 cup(s), (250ml)
Egg(s)
1 medium
Reduced-fat ricotta cheese
⅓ cup(s), (40g)
Maple syrup
2 tsp
Fresh raspberries
½ cup(s), to serve
Instructions
1
Sift the flours, baking powder, cinnamon and sugar into a bowl. Whisk in the milk and egg to form a smooth batter.
2
Cook ¼-cup measures of mixture in a non-stick frying pan. Top pancakes with the ricotta, maple syrup and raspberries.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.