Quick & Easy

Buckwheat pancakes with lemon cream

These medium GI buckwheat pancakes are a healthier alternative to your regular, sugar-laden recipes. Serve topped with a light and zesty lemon cream for a satisfying start to your day.
buckwheat pancakes recipe



1.Sift flours, baking powder and cinnamon into medium bowl; gradually whisk in combined egg white, milk, juice and syrup. Stir dairy-free spread into batter.
2.Pour ¼ cup batter into heated small lightly greased non-stick frying pan; cook about 2 minutes or until bubbles appear on the surface. Turn pancake; cook until lightly browned on other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
3.To make lemon cream; place remaining ingredients in small bowl; stir until combined.
4.Serve with lemon cream; top with rind.

medium GI


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