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girl making heart shaped pancakes

Perfect breakfast pancakes

Celebrate your love for your family and friends with some Valentine’s Day cooking. For this recipe you’ll need a heart shaped silicone or metal egg mould or cookie cutter. It makes a great breakfast!


Serves: 2

Number of ingredients: 12

To prep: 5 minutes

To cook: 5 minutes

Difficulty: Easy

Nutrition per serving

  • Energy: 2099kJ

  • Protein: 16.8g

  • Total fat: 27.4g

  • saturated fat: 5.3g

  • Carbohydrate: 44.3g

  • Fibre: 5.5g

  • Sodium: 474mg


¼ cup (35g) buckwheat flour

1/3 cup (50g) wholemeal self-raising flour

½ teaspoon bicarb of soda

1 tablespoon brown sugar

1 teaspoon vanilla bean paste or extract

1 tablespoon olive oil

1 medium egg

100g reduced fat plain Greek yoghurt

Olive oil spray


4 tablespoons reduced fat ricotta cheese

1 tablespoon roasted almonds, chopped

2 teaspoon honey

200g fresh strawberries


  1. Beat together the egg, olive oil, vanilla bean paste or extract, and yoghurt.
  2. In a bowl, mix together the flours, bicarb and sugar.
  3. Place the wet mix into the flour mix and stir. Add a little water if it is too stiff.
  4. Spray a non-stick or iron pan with oil spray, place the heart shape egg mould on it and fill the shape with some of the mixture. Take the mould away before flipping. Cook for about 2-3 minutes each side, making sure they don’t burn. Continue until all the mixture is cooked. If you don’t have an egg mould make round pikelets and use your heart shaped cookie cutter to cut out the heart shape after the pancakes are cooked.
  5. To serve, place half the pancakes on each plate, dollop on the ricotta, chopped almonds, strawberries and drizzle with honey.