Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 2 people
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 1teaspoons baking powder
- 100grams fresh blueberries
- 1grams olive oil spray
- 2teaspoons maple syrup
- 1/4 cup buckwheat, proceesed into flour
- 1/4 cup low fat milk
- 2tablespoons reduced fat ricotta
- 1teaspoons vanilla bean paste
- 1 free range eggs
- 1/4 cup hazelnut meal
Nutrition per serving
1300kJ / 310Cal
1300 Kilojoules or 310 Calories
15% of daily energy intake*
Protein
11.6grams
Fat
14.4grams
Carbs
32.6grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sift buckwheat flour and baking powder into a bowl and stir in hazelnut meal. Make a well in the centre. Whisk together milk, ricotta, egg and vanilla. Add to dry ingredients and gently whisk until just combined. Fold in two-thirds of the blueberries.
Step 2 of 3
Spray a large non-stick frying pan with oil and heat over medium heat. Working in batches, drop 2 heaped tablespoonfuls of batter per pancake into pan, allowing room for spreading. Cook for 2-3 minutes or until edges start to change colour, then flip and cook other side. Spray pan again and cook remaining batter.
Step 3 of 3
Stack three pancakes onto each plate, drizzle with maple syrup and scatter over remaining blueberries to serve.
You might also like
Your identity is kept private from the public
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.