Buckwheat Pancakes with Honey Yoghurt & Blueberries

DSC03361This is a healthy alternative for breakfast pancakes that provides a host of nutrients and energy you need to start your busy day.

What you need

  • 1 cup Self Raising flour
  • ½ cup Buckwheat flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, or as needed


  • 1 punnet blueberries
  • 1 cup Greek yoghurt
  • 1 tablespoon honey
  • Maple syrup (optional)

Makes 8 pancakes

What to do

Sift flours, baking powder and salt into a bowl. Add the sugar and mix together.

Whisk the eggs,  buttermilk and vanilla extract together then add to the flour mixture, then whisk until the batter is smooth and thick.

Place the bowl in the fridge for 20 minutes to allow the batter to rest and air bubbles to form so that you end up with fluffy pancakes.

Melt a little of the butter in a shallow fry pan (or a griddle) on medium heat

Drop some batter onto the melted butter – I use a  1/3 cup measuring cup so that all my pancakes are the same size.

Cook batter on moderate heat until bubbles start to form on the top and the sides dry up a little (about 2-3 minutes), then flip and brown on the other side for a further 2 minutes.

To make the topping, add the honey to the yoghurt and mix well. If you prefer the honey sweeter, add a little more honey.

To serve, place pancakes on a plate and top with a little yoghurt and blueberries. For an extra sweet kick, drizzle some maple syrup over the top.

Questions & comments welcomed

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