Jamie Oliver

Strawberry buckwheat pancakes

Greek yoghurt & rosemary maple syrup

Strawberry buckwheat pancakes

Serves 4
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    398
    20%
  • Fat
    15.7g
    22%
  • Saturates
    2.4g
    12%
  • Protein
    12.3g
    27%
  • Carbs
    53.9g
    21%
  • Sugars
    15.9g
    18%
  • Salt
    0.7g
    12%
  • Fibre
    3.5g
    -

Of an adult's reference intake

Super Food Family Classics
Recipe From

Super Food Family Classics

By Jamie Oliver
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Ingredients

  • 300ml almond milk
  • 1 teaspoon vanilla extract
  • 75 g blanched almonds
  • 100 g buckwheat flour
  • 100 g rice flour
  • 2 level teaspoons baking powder
  • 1 ripe banana
  • olive oil
  • 350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
  • 1 sprig of fresh rosemary
  • maple syrup
  • 4 tablespoons Greek yoghurt
  • 1¼ cups almond milk
  • 1 teaspoon vanilla extract
  • 2½ oz blanched almonds
  • heaping ¾ cup buckwheat flour
  • heaping ¾ cup rice flour
  • 2 level teaspoons baking powder
  • 1 ripe banana
  • olive oil
  • 12 oz seasonal berries, such as strawberries, blackberries, raspberries, blueberries
  • 1 sprig of fresh rosemary
  • maple syrup
  • 4 tablespoons Greek yogurt
Tap For Method
Super Food Family Classics
Recipe From

Super Food Family Classics

By Jamie Oliver

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Method

Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.

Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt and serve with extra berries on the side.
Pour the milk into a blender with the vanilla extract, almonds, flours, and baking powder. Peel and add the banana, then blitz until smooth. Place a large non­stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a slotted spatula, and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit­side up. Wipe out the pan with a ball of paper towel and repeat the process.

Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yogurt and serve with extra berries on the side.

Tips

This batter will sit happily in the fridge, so make it the day before, or, if you’re cooking for fewer than four, simply make up the whole batch to do you for a couple of days.

Tip

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Nutrition per serving
  • Calories
    398
    20%
  • Fat
    15.7g
    22%
  • Saturates
    2.4g
    12%
  • Protein
    12.3g
    27%
  • Carbs
    53.9g
    21%
  • Sugars
    15.9g
    18%
  • Salt
    0.7g
    12%
  • Fibre
    3.5g
    -

Of an adult's reference intake