Buckwheat Pancakes with Greek Yogurt & Berries

Name: Buckwheat Pancakes with Greek Yogurt & Berries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 200 g Buckwheat flour; 2 pcs Eggs; 400 g Greek yogurt; 250 ml Milk (low-fat); 200 g Berries (fresh or frozen); 10 g Baking powder; optional Sweetener (optional)

High-protein pancakes made with buckwheat flour, topped with Greek yogurt and fresh berries. A healthy and delicious breakfast option.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 18 g
Fat: 6 g
Carbs: 46 g

Ingredients

for 4 servings

Buckwheat flour200 g
Eggs2 pcs
Greek yogurt400 g
Milk (low-fat)250 ml
Berries (fresh or frozen)200 g
Baking powder10 g
Sweetener (optional)optional

Method

3 steps

Whisk buckwheat flour, baking powder, eggs, and milk in a bowl until smooth to form the pancake batter.
Heat a lightly greased non-stick griddle over medium heat and cook small portions of batter until bubbles form, then flip and cook until golden brown.
Serve the warm pancakes topped with a generous dollop of Greek yogurt and fresh berries.