glutenvrij
vegetarisch
high-protein
vezelrijk
ontbijt
zomer
gezond
Sunny Buckwheat Pancakes with Fresh Berries and Greek Yogurt
Start your day with a smile with these fluffy buckwheat pancakes, packed with fiber and protein. Topped with a generous dollop of Greek yogurt and a handful of fresh berries for a sweet touch. This recipe is not only delicious, but also super healthy. And you know what the best part is? It's really easy to make. No stress!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 grams buckwheat flour
- 2 eggs
- 400 ml unsweetened almond milk
- 1 teaspoon baking powder
- A pinch of salt
- 2 tablespoons honey
- 200 grams Greek yogurt
- 200 grams fresh berries (strawberries, blueberries, raspberries)
Nutrition facts
kcal
550
protein
20g
fat
10g
carbs
90g
Instructions
- 1 In a bowl, mix the buckwheat flour, baking powder, and salt. This forms the base for our pancakes.
- 2 Add the eggs, almond milk, and honey to the bowl and mix until smooth batter. Don't worry if there are some lumps, it will be fine!
- 3 Heat a little oil in a frying pan over medium-high heat.
- 4 Spoon some of the batter into the pan and cook the pancake until golden brown and fluffy. This usually takes about 2-3 minutes on each side.
- 5 Repeat this process until all the batter is used. This recipe should be enough for about 8 pancakes.
- 6 Serve the pancakes with a dollop of Greek yogurt and a handful of fresh berries. Enjoy!
