breakfast

Buckwheat Pancakes with Blueberries and Yogurt

Name: Buckwheat Pancakes with Blueberries and Yogurt
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 80 g buckwheat flour; 2 pcs large eggs; 100 g plain Greek yogurt; 80 g fresh blueberries; 15 ml maple syrup; 5 g baking powder; 60 ml milk; 5 ml canola oil

Fluffy buckwheat pancakes topped with fresh blueberries and creamy Greek yogurt, drizzled with maple syrup

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vegetarianhigh-protein

Prep 10mCook 12mTotal 22m

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Buckwheat Pancakes with Blueberries and Yogurt is a breakfast recipe ready in about 22 minutes. Each serving has approximately 442 kcal, 33g protein, 44g carbs, 15g fat. It fits a vegetarian and high-protein diet.

Instructions

Mix buckwheat flour, baking powder, and salt in a bowl
Whisk eggs with milk and canola oil
Combine wet and dry ingredients until just blended
Heat griddle over medium heat and lightly oil
Pour batter onto griddle and cook until bubbles form on surface
Flip and cook until golden brown
Top with blueberries, Greek yogurt, and maple syrup

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