Buckwheat Pancakes

Buckwheat Pancakes

Serves 2

  • 3⁄4 cup buckwheat flour*
  • 3⁄4 cup wholemeal self-raising flour
  • 1 teaspoons baking powder
  • 1¼ cups milk
  • 2 eggs, separated
  • Extra virgin olive oil spray
  • ½ cup Greek yoghurt
  • 2 teaspoons 100% maple syrup
  • ½ cup fresh berries


  1. Beat the egg whites in a large, very clean bowl until stiff peaks form.
  2. In another large bowl, sift together the flours and baking powder. Tip in the bran separated by the sieve.
  3. Make a well in the center and pour in the milk and egg yolks and gently mix until just combined.
  4. Gently fold the egg whites into the mix. If making ahead, cover and refrigerate for up to 12 hours**.
  5. Heat a non-stick frying pan over medium-high heat and spray with olive oil.
  6. Use a measuring cup to pour ¼ cup of the mix for each pancake.
  7. The pancake is ready to flip when the top has bubbles forming and the underside is brown, about 1 minute.
  8. Cook on the other side until browned, about another minute.
  9. Serve 4 pancakes stacked on top of each other with Greek yoghurt, fresh berries and a drizzle of maple syrup.

You can use an extra ¾ cup of wholemeal self-raising flour instead of the buckwheat flour if you prefer.

This recipe can be made the night before to give you extra time in bed.