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! Breakfast Print this recipe Details Serves: 2Number of ingredients: 12To prep: 5 minutesTo cook: 5 minutesDifficulty: Easy Nutrition per servingEnergy: 2099kJProtein: 16.8gTotal fat: 27.4gsaturated fat: 5.3gCarbohydrate: 44.3gFibre: 5.5gSodium: 474mg Ingredients 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 Toppings 4 tablespoons reduced fat ricotta cheese 1 tablespoon roasted almonds, chopped 2 teaspoon honey 200g fresh strawberries Method Beat together the egg, olive oil, vanilla bean paste or extract, and yoghurt. In a bowl, mix together the flours, bicarb and sugar. Place the wet mix into the flour mix and stir. Add a little water if it is too stiff. 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. To serve, place half the pancakes on each plate, dollop on the ricotta, chopped almonds, strawberries and drizzle with honey.
