Strawberry buckwheat pancakes

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Greek yoghurt & rosemary maple syrup

Gluten-freegf
Vegetarianv

Greek yoghurt & rosemary maple syrup

Gluten-freegf
Vegetarianv

“This super-tasty pancake batter is perfect for vegans, plus buckwheat flour contains the mineral manganese, which we need to keep all our connective tissue strong and healthy. ”

Nutrition per serving

Calories 398 20%
Fat 15.7g 22%
Saturates 2.4g 12%
Sugars 15.9g 18%
Salt 0.7g 12%
Protein 12.3g 25%
Carbs 53.9g 21%
Fibre 3.5g -

Of an adult's reference intake

recipe adapted from

Super Food Family Classics

By Jamie Oliver

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Ingredients

g / ml cups / oz

300ml almond milk
1 teaspoon vanilla extract
75 g blanched almonds
100 g buckwheat flour
100 g rice flour
2 level teaspoons baking powder
1 ripe banana
olive oil
350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
1 sprig of fresh rosemary
maple syrup
4 tablespoons Greek yoghurt , optional

1¼ cups almond milk
1 teaspoon vanilla extract
2½ oz blanched almonds
heaping ¾ cup buckwheat flour
heaping ¾ cup rice flour
2 level teaspoons baking powder
1 ripe banana
olive oil
12 oz seasonal berries, such as strawberries, blackberries, raspberries, blueberries
1 sprig of fresh rosemary
maple syrup
4 tablespoons Greek yogurt

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Ingredients

Method

Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth.
Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.
Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt, if you like, and serve with extra berries on the side.

Pour the milk into a blender with the vanilla extract, almonds, flours, and baking powder. Peel and add the banana, then blitz until smooth.
Place a large nonstick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
Flip over, apply a little pressure with a slotted spatula, and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruitside up. Wipe out the pan with a ball of paper towel and repeat the process.
Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yogurt and serve with extra berries on the side.

Tips

SERVE IT VEGAN
This pancake recipe is naturally vegan, but to serve, simply top with your favourite plant-based yoghurt, or leave it out, if you prefer.

GET AHEAD
This batter will sit happily in the fridge so it's great for making the day before, or, if you’re cooking for fewer than four, simply make up the whole batch and use it when you like over the next couple of days.

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recipe adapted from