Recipes

Buckwheat pancakes and greek yogurt spread

Preparation

7 minutes

Cooking

10 minutes

Total

17 minutes

Portion(s)

4 crêpes portions

Ingredients

Spread

  • ½ cup (125ml) of Greek yogurt

  • 1 tsp (5ml) of cinnamon

  • 1 tsp (5 ml) of vanilla extract (optional)

  • 2 tbsp (30 ml) of natural peanut butter

Pancakes

  • 1 cup of buckwheat flour

  • 2 cup (500 ml) of water

  • ½ cup (125 mL) of fresh or frozen raspberries (optional)

  • 1 tbsp (15 ml) of coconut oil or margarine 

Preparation

1- Put all the ingredients of the spread in a bowl and mix well.

2- In an oiled frying pan, place about 1 ladle of pancake mix and cook on medium heat for about 3 minutes on each side.

3- Top off with fruits of your choice and a bit of maple syrup! 

Per pancake with a quarter of the spread

  • Calories: 210

  • Carbs: 26g

  • Lipids: 9g

  • Protein: 9g

  • Fibers: 4g

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