Greek Yoghurt Buckwheat Pancakes

Serves 2-4

Time 30 minutes plus resting

Ingredients

1 cup buckwheat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 large egg

¾ cup Greek yoghurt (unsweetened)

½ cup milk 

1 tsp vanilla extract

1-2 tbsp maple syrup (or honey, optional, for sweetness)

Extra virgin olive oil for cooking

Optional Toppings

Fresh berries (like blueberries, strawberries, or raspberries)

Sliced banana

A dollop of Greek yoghurt

Drizzle of maple syrup or honey

Chopped nuts (such as walnuts or almonds)

Method

In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.

In a separate bowl, whisk the egg, then add Greek yoghurt, milk, vanilla extract, and maple syrup (or honey, if using). Mix until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable; if it’s too thick, add a little more milk, a tablespoon at a time, until it reaches the right consistency. Allow the batter to rest for 10 minutes before cooking.

Heat a non-stick skillet or griddle over medium heat. Brush with extra virgin olive oil with olive oil to coat the surface lightly.

Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon or tip the pan to spread the batter slightly if needed.

Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.

Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more oil to the skillet if necessary.

Stack the pancakes on plates and top with fresh berries, banana, a dollop of Greek yoghurt, and a drizzle of maple syrup or honey. Sprinkle with chopped nuts for added crunch if desired.