Buckwheat flour: 60g (1/2 cup), Baking powder: 2g (1/2 tsp), Baking soda: 2g (1/2 tsp), Cinnamon: 2g (1/2 tsp), Salt: 1g (1/4 tsp), Egg: 50g (1 large), Milk (1% fat): 120ml (1/2 cup), Greek yogurt: 60g (1/4 cup), Honey: 10g (2 tsp), Vanilla extract: 2ml (1/2 tsp), Mixed berries: 100g (2/3 cup), Olive oil: 5ml (1 tsp for cooking)
1. In a bowl, combine 60g buckwheat flour, 4g baking powder, 2g baking soda, 2g cinnamon, and 1g salt. 2. In another bowl, whisk together 1 egg, 120ml milk, 60g Greek yogurt, 10g honey, and 2ml vanilla extract. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. 4. Gently fold in 50g of the mixed berries, reserving the rest for topping. 5. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 6. Pour 1/4 cup of batter for each pancake. 7. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 8. Serve warm topped with the remaining 50g mixed berries and a small drizzle of honey if desired.
