My Sunday brunch with buckwheat pancakes ๐Ÿฅž๐Ÿณ๐Ÿ“๐Ÿฅ‘

If you ask me what I consider to be THE best meal of all, I will have to say Brunch! What’s not to love about mixing your sweet with your savory on the same plate with a side of bubbly for a special treat on the WE??๐Ÿ˜ I always look forward to Sunday (or Saturday!) because that’s when I would have the time to make something a bit more original than the speedy eggs on toast before rushing to work. My pancakes and all the trimmings are making a healthy, complete and nutritious meal that would definitely wake up any tastebuds so keep reading for the recipe!

The pancakes are made by using some buckwheat flour (bought mine from Holland and Barrett as I couldn’t find it in my supermarkets) which gives them a little nutty flavor and the added benefit of being Low FODMAP for the IBS sufferers.

I like to have a colorful plate packed with fruits/veggies because it just makes it more appetizing and inviting to eat, plus, it’s packed with essential vitamins and minerals for a healthy diet๐Ÿคค I also make sure that I have a good presentation, even if I just cook for myself, it just feel very satisfying to have order and composition on your plate (Crazy alert my boyfriend would say! ๐Ÿคช๐Ÿ˜‚).

That plate kept me full and energized for the rest of the day and I didn’t feel heavy at all during my HIIT workout in the park few hours later!

So let’s cut to the chase and dive into the recipe:

My Sunday brunch with buckwheat pancakes

Servings: 12 pancakes

Time required: 30 minutes

Level of difficulty: Easy

Equipment required: Measuring cup (250mL)

Ingredients

for the Pancakes:

  • 2 large eggs
  • 3/4 cup of buckwheat flour
  • 3/4 cup of semi skimmed milk (lactose free if you need to)
  • 1 tsp of baking powder
  • 1 tbsp of maple syrup
  • pinch of salt
  • Cooking spray

For the add ons:

  • 2 large eggs
  • 1/2 medium avocado
  • handful of blueberries
  • handful of chopped strawberries
  • 1 orange
  • 2 tbsp of low fat lactose free yogurt
  • chives

Instructions

  1. In a measuring jug (it will be easier to pour the batter later), add the flour, baking powder and the pinch of salt
  2. Crack the eggs in one by one, stirring the mixture in between with a small whisk
  3. Add the milk and the maple syrup and stir until it is lump free and homogeneous
  4. On a medium/high heated pan, spray some cooking oil then pour enough batter to form 10cm discs
  5. You know when you need to flip them when the edges of the pancake start to be dried and little pinholes appear on the surface. It will only need 30 seconds to a minute to finish cooking and puffing up on the other side
  6. Take them out of the pan into a plate covered with aluminium foil to keep them warm until you’re ready to serve
  7. Spray some more oil on the frying pan to cook your eggs
  8. Whilst they are frying, chop your strawberries and mix them with the blueberries then place them in a corner of your plate and dollop the low fat yogurt on top. Add some wedges of orange next to it for a bit of Vitamin C as well.
  9. For the avocado, cut it in half (the half you re not using should still keep the stone in the middle and you should rub the flesh with a bit of lemon to keep it from browning) and only use 1/4 of avocado per person if you’re following a low FODMAP diet. I slice the flesh in its skin without cutting through the peel (it’s much less messy!) then I scoop out the slices with a tablespoon before placing them on the plate
  10. Finish to assemble the dish by adding the pancakes ( I put 3 but you should have some leftovers!) then the fried egg and some finely chopped chives sprinkled on top of the egg and pancakes.

Enjoy it with a dash of hot sauce ๐ŸŒถ (I recommend the Cholula brand) on your egg and a drizzle of maple syrup on the pancakes๐Ÿฅž Yum!

If you liked this recipe, you should also check out my banana and oat pancakes which also happen to be gluten free!

And you, what’s your favorite brunch to have at home or out? ๐Ÿ˜ƒ

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