Buckwheat Pancakes with Fresh Fruit
Buckwheat is a fruit seed that is related to the rhubarb. Though not actually a grain it can be used like one in cooking. It is considered a super food, and ranks low on the glycemic index. It has more protein than rice, wheat millet or corn, yet contains no gluten, therefore it is safe to eat for those who have a gluten allergy or celiac disease.
4
Serves
543
Calories
19g
Protein
413g
Serving Size
Ingredients
- 2 cups buckwheat flour
- 2 tsp. baking powder
- Sliver of butter, no added salt (10g)
- 2 cups milk, low fat
- 2 eggs
- 1 large banana
- 1 punnet strawberries
- 1 apple, sliced
- 2 tsp. chopped walnuts
- ¼ cup maple syrup
- Cooking spray
Method
- 1In a large bowl sift flour with baking powder. Add egg and milk and whisk. Melt butter in microwave for 10 seconds and add to mixture, with whisk.
- 2Preheat oven to 150C.
- 3Heat a small non-stick frypan and spray with cooking spray. Add ¼ cup of mixture gently into centre of pan, jiggle a little so it evenly settles into a round shape. Cook on med heat for 3 mins and then flip over to cook other side.
- 4Place on a large oven tray and keep warm in oven, until you have made them all.
- 5Serve with chopped fruit, sprinkle with a little chopped walnuts and drizzle some maple syrup over.