250 ml skimmed milk
1 tsp vanilla extract
200 g buckwheat flour
1½ tsp baking powder
1 tsp ground cinnamon
cooking oil spray
1 punnet fresh strawberries, hulled and halved
1 punnet fresh raspberries
3 tbsp natural yoghurt
2 tbsp agave syrup or maple syrup
- Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for 1 hour.
- Heat a spray of oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.
- Put the pancakes onto plates, top with the fruit, 1 tbsp yoghurt and a drizzle of syrup.