Hazelnut & Blueberry Buckwheat Pancakes

Food & Nutrition

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2 SERVES

15 MIN PREP

15 MIN COOKING

288 CAL/SERVE

INGREDIENTS

1/4 Cups Buckwheat Flour (40g)
1 Teaspoons Baking Powder (5g)
1/4 Cups Hazelnut Meal (30g)
1/4 Cups Low Fat Milk (60g)
2 Tablespoons Reduced Fat Ricotta (40g)
1 Cage Free Eggs (59g)
1 Teaspoons Vanilla Bean Paste (5g)
100g Fresh Blueberries
1g Olive Oil Spray
2 Teaspoons Maple Syrup (10g)

METHOD

Sift buckwheat flour and baking powder into a bowl and stir in hazelnut meal. Make a well in the centre. Whisk together milk, ricotta, egg and vanilla. Add to dry ingredients and gently whisk until just combined. Fold in two-thirds of the blueberries.
Spray a large non-stick frying pan with oil and heat over medium heat. Working in batches, drop 2 heaped tablespoonfuls of batter per pancake into pan, allowing room for spreading. Cook for 2-3 minutes or until edges start to change colour, then flip and cook other side. Spray pan again and cook remaining batter.
Stack three pancakes onto each plate, drizzle with maple syrup and scatter over remaining blueberries to serve.l portions. Knead each

Nutritional Information Per Serve*

Calories 293 // Protein 12.0g // Fat Total 15.4g // Fat Saturated 2.7g // Carbohydrates 25.7g // Sugars 11.4g // Sodium 384,0mg // Dietary Fibre 5.1g

Low In Carbohydrates

Low In Sodium

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