Discover our delightful recipe for buckwheat pancakes paired with Greek yogurt spread. Enjoy these light and gluten-free pancakes with a creamy topping for a delicious experience.
Preparation
7
min
Cooking
10
min
Portion
4
Ingredients
Spread
- 125 ml (½ cup) of plain Greek yogurt
- 30 ml (2 tbsp) of natural peanut butter
- 5 ml (1 tsp) of cinnamon
- 5 ml (1 tsp) of vanilla extract (optional)
Pancakes
- 1 cup of buckwheat flour
- 500 ml (2 cups) of water
- 15 ml (1 tbsp) of coconut oil or margarine
Preparation
- In a bowl, mix all the spread ingredients until smooth. Set aside.
- In another bowl, whisk the buckwheat flour and water until the batter is smooth. Stir in the raspberries if desired.
- In a lightly oiled pan, pour a ladleful of batter and cook over medium heat for about 3 minutes per side, or until the edges are golden brown. Repeat with the remaining crepes.
- Serve the crepes warm with the spread, fruit of your choice, and a drizzle of maple syrup.
Notes
Store in an airtight container in the refrigerator for 3 days. The spread can be stored separately for up to 5 days. The crepes can be frozen for up to 3 months.
Créatrice culinaire
