Breakfast pancakes are a wonderful way to start the day. These buckwheat pancakes are low in sugar and contain a good amount of protein from the egg, which helps keep you feeling fuller for longer and keeps sugar cravings at bay. Try swapping breakfast cereal for pancakes, and experience the difference you feel. You can also experiment with different topping, including savoury toppings such as smoked salmon with baby spinach.
Serves 2
For the base
- 100g buckwheat flour
- 150ml milk (or milk alternative such as soya or oat milk)
- 150ml water
- 1 egg
- Olive oil
- Pinch of salt
For the filling
- 4 tbsp of mixed berries, e.g. blueberries, blackberries, strawberries, raspberries
- 4 tbsp natural yoghurt
- 1 dessert spoon of sunflower seeds
To make the pancakes, put the flour and salt into a mixing bowl and add the egg. Mix the milk and water in a jug. Beat the egg into the flour, adding the milk and water a little at a time to make a batter. Leave for at least one hour to rest (although not essential if time is short, you can use it straight away). Lightly oil a pan and heat it well. Put a tablespoon of mix into the pan and roll it round to the edges. Cook until the pancake is golden then turn to cook the other side. Place the pancakes on a plate and fill with the yoghurt, mixed berries and sunflower seeds
