Buckwheat pancakes with mixed berries

Perfect for a lazy breakfast or brunch, these pancakes are pretty as a picture with their colourful berry toppings. Any leftover pancakes can be taken to school for a morning-tea treat.

  • 15 mins cooking
  • Serves 2
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Buckwheat pancakes with mixed berries
  • 1/4 cup (35g) buckwheat flour
  • 1/4 cup (40g) wholemeal plain (all-purpose) flour
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 cup (125ml) skim milk
  • 1 tablespoon dark agave syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoon finely grated lemon rind
  • cooking-oil spray
  • 1/2 cup (140g) low-fat vanilla yoghurt
  • 1 cup (150g) mixed fresh or frozen, thawed berries
  • 1 tablespoon dark agave syrup, extra


Buckwheat pancakes with mixed berries
  • 1
    Combine sifted flours and baking powder in a medium bowl.
  • 2
    Whisk together egg, milk, syrup, vanilla and lemon in a bowl. Add to flour mixture; stir until just combined.
  • 3
    Lightly spray a heated large non-stick frying pan with oil; cook ¼-cups of mixture, over medium heat, for 2 minutes each side or until browned and cooked through. Repeat to make a total of 4 pancakes.
  • 4
    Serve pancakes topped with yoghurt and berries; drizzle with extra syrup.


Agave is available in the health food aisle of major supermarkets or health food stores. Substitute agave syrup with pure maple syrup, if you like. You could add your favourite spice, such as cinnamon or mixed spice, to the pancake mix.

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