Buckwheat Pancakes with Yoghurt & Berries

Breakfast, Snacks & Treats
20 mins 
Serves 6 
Gluten Free 
My kids love pancakes and so I am always experimenting with how I can make them healthy versions. It's all down to the flour you use and I try to look for better alternatives to refined white flour. Here we've used a combination of buckwheat and brown rice flours in order to keep the meal gluten free for those who need it to be. For those not following a gluten free diet, you can use regular wholemeal flour in place of the brown rice flour. 

As an alternative serve with a mixed fruit salad, stewed pear or apple with cinnamon or pineapple fried in a little extra virgin olive oil (honestly that one is a winner!

Blocks per serve: 1 PLANT, 1 PROTEIN, 1 1/2 CARBS
PER SERVE: Energy 1170kJ, Protein 15g, Fat 10g (saturated fat 3g, polyunsaturated fat 1.5g, monounsaturated fat 4g), Carbohydrate 33g, Fibre 5g


zest of half a lemon
2 cups of fresh mixed berries
2 eggs
1 cup buttermilk
2 cups natural yoghurt
100% pure maple syrup or honey to serve (optional)
1 cup buckwheat flour
1/4 cup brown rice flour
1.5 tsp baking powder
olive oil cooking spray
1/4 cup mixed nuts, warmed in nonstick pan & crushed roughly
1 tsp vanilla essence


Step 1

Combine buckwheat flour, brown rice flour & baking powder in a mixing bowl.

Step 2

Make a well in the centre. Pour in eggs, buttermilk and vanilla essence and whisk until smooth. Add a little milk if too thick.

Step 3

Lightly spray a heated frying pan with olive oil spray. Pour in ~1/4 cup mixture, depending on how big you want your pancakes to be, and cook in batches for 1-2 minutes each side or until golden. I like to make two smaller pancakes per serve and stack with the toppings, but my kids like one big pancake that they fill like a tortilla wrap!

Step 4

Serve pancakes with a dollop of natural yoghurt and mixed fresh berries. Sprinkle with crushed nuts and drizzle with a little maple syrup or honey.