Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1 1/3 cup buckwheat flour
- 1 1/2teaspoons baking powder
- 1 1/4 cup reduced-fat milk
- 3 free range eggs
- 500grams Woolworths frozen mixed berries
- 1 1/2 cups reduced-fat plain yoghurt
- 2teaspoons pure maple syrup
- 1 pinch ground cinnamon
Nutrition per serving
1450kJ / 345Cal
1450 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
19.5grams
Fat
7.5grams
Carbs
48.2grams
Sugars
20.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Perfect for a budget-friendly yet indulgent breakfast, this scrumptious buckwheat pancake traybake will certainly hit the spot with its heavenly blend of flavours. Serve with mixed berries, creamy yoghurt and maple syrup for a truly delightful start to your day.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line the base and sides of a 31.5x22.5cm (base measurement) slice tray with baking paper or grease well.
Step 2 of 4
Place flour, baking powder, milk and eggs in a bowl. Whisk until just combined with a fork. Pour into prepared tray. Scatter with 2 cups berries. Bake for 25 minutes or just until firm to the touch in the centre.
Step 3 of 4
Meanwhile, scatter remaining berries on a plate. Place in a warm spot near the oven to defrost while baking the pancake.
Step 4 of 4
Cut pancake into slices and divide among serving plates. Top with yoghurt and syrup. Sprinkle with cinnamon. Serve with remaining berries.
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Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.