On a recent holiday in Tuscany we were not near any cafes or shops, sad I know. I had to resort to making pancakes for breakfast. On a few mornings, I whipped up these protein-packed pancakes with buckwheat flour. This recipe is a healthier alternative to regular pancakes. Buckwheat yoghurt pancakes are high protein as they include two eggs, yoghurt and no milk. Buckwheat flour is naturally gluten-free and perfect for anyone trying to avoid wheat flour or following a gluten-free diet.
What is Buckwheat flour?
Even though buckwheat has the word wheat in its name, it is not a wheat flour. Buckwheat seed is part of the rhubarb and sorrel family, the buckwheat kernel is actually the seed of a flowering fruit.
Buckwheat is one of the healthiest, nuttiest, most versatile whole grain. It is a wheat-free and grain-free flour so it is naturally gluten-free. It looks a little greyish greenish. Most brands mill their flour so it is fine for baking. Meaning it is good and texturally fine.
Makes = about 6-8 small pancakes
Serves = 2
- Natural or Greek Yoghurt – 1 small container 120g (just under 1/2 cup)
- Large eggs – 2
- Baking Powder – 1/2 teaspoon
- Bi Carbonate of Soda – 1/2 teaspoon
- Ground cinnamon – 1/4 teaspoon
- Gluten-Free Buckwheat flour – 80g depending on thickness (about 1/2 cup)
- Drizzle olive oil (optional) or a dash of water if too thick
- Dark choc chips (if you want to indulge, I had some to use up) – a few handfuls
Whisk all ingredients in a medium size bowl. Rest for 5 to 10 minutes for the baking soda to activate with the yoghurt. Scoop out using a spoon or a 1/4 cup and cook on a preheated non stick fry pan for a few minutes on either side.