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🍳 Raspberry Buckwheat Pancakes

401 kcal · 30 min · 4 servings

Ingredients

• 40 g flour
• 40 g buckwheat flour
• 1 tbsp maple syrup
• 0.5 tbsp vanilla extract
• 2 eggs (L)
• 120 ml almond drink (almond milk)
• 1 pinch salt
• 3 tbsp melted butter
• 100 g raspberries
• 50 g blueberries

Instructions

1. 1. Put flour, maple syrup, vanilla extract, eggs, almond milk, and a pinch of salt into a bowl.
2. 2. Whisk the ingredients with a hand mixer until you have a smooth batter.
3. 3. Melt butter in a large 25 cm (10 inch) diameter pan.
4. 4. Spread the melted butter evenly across the pan.
5. 5. Pour the batter into the prepared pan.
6. 6. Distribute half of the raspberries evenly over the batter.
7. 7. Place the pan into a preheated oven.
8. 8. Bake the pancakes at 200 °C (390 °F) conventional heat (or 180 °C / 350 °F fan forced, or gas mark 3).
9. 9. Bake the pancakes for about 15 to 17 minutes.
10. 10. Remove the pancakes from the oven as soon as small bubbles form at the edges and the surface is golden brown.
11. 11. Garnish the finished pancakes with the remaining raspberries and blueberries.

Nutrition per serving

• kcal: 401
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 41 g