• 2 Serves
  • 15 min prep time
  • 15 min cooking
  • 288 Cal / serve


  • 1/4 Cups Buckwheat Flour (40g)
  • 1 Teaspoons Baking Powder (5g)
  • 1/4 Cups Hazelnut Meal (30g)
  • 1/4 Cups Low Fat Milk (60g)
  • 2 Tablespoons Reduced Fat Ricotta (40g)
  • 1 Cage Free Eggs (59g)
  • 1 Teaspoons Vanilla Bean Paste (5g)
  • 100g Fresh Blueberries
  • 1g Olive Oil Spray
  • 2 Teaspoons Maple Syrup (10g)


    1. Sift buckwheat flour and baking powder into a bowl and stir in hazelnut meal. Make a well in the centre. Whisk together milk, ricotta, egg and vanilla. Add to dry ingredients and gently whisk until just combined. Fold in two-thirds of the blueberries.
    2. Spray a large non-stick frying pan with oil and heat over medium heat. Working in batches, drop 2 heaped tablespoonfuls of batter per pancake into pan, allowing room for spreading. Cook for 2-3 minutes or until edges start to change colour, then flip and cook other side. Spray pan again and cook remaining batter.
    3. Stack three pancakes onto each plate, drizzle with maple syrup and scatter over remaining blueberries to serve.

    Mish Tips

    • Try these pancakes with raspberries or chopped strawberries.
    • This recipe also works well with almond meal.

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