Buckwheat yogurt pancakes
Buckwheat flour adds a nutty flavor to these yogurt pancakes. Rest the batter briefly, then cook small pancakes and serve with berries and maple syrup.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Whisk yogurt, egg and milk. Stir in buckwheat flour and baking powder; rest for 5 minutes.
- 02
Step 2
Warm a lightly oiled nonstick pan over medium-low heat. Add about 2 tablespoons of batter per pancake.
- 03
Step 3
Cook 2–3 minutes per side until the centers are set. Serve with berries and maple syrup divided between the portions.
Make it your own.
- For gluten avoidance, check that the buckwheat flour and baking powder are certified gluten-free.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
