Free Healthy Recipe - Buckwheat Pancakes with Rhubarb, Yoghurt and Ginger

Low fat, Low sugar, Wheat Free

Rhubarb is a surprisingly good source of calcium; one cup has about half the calcium as the same amount of whole milk. For those of you who are lactose intolerant, it is useful to know that the lactose is broken down in buttermilk and yoghurt. Many people also find sheep and goat's yoghurt much easier to digest. This recipe is healthy and looks splendid - enjoy!

Ingredients
Rhubarb:
1 bunch rhubarb
1 tbsp ginger, grated
Pancakes:
¼ tsp salt
1 large egg
2 cups buttermilk, (or 1.5 cups soy milk if non-dairy is preferred)
1 tbsp corn oil
sheep's yoghurt to serve
Method

Pancakes:
Sift the buckwheat flour, salt and baking powder into a bowl. Make a well in the centre. Beat the egg and buttermilk together in a separate bowl, then pour into the well and whisk into the dry ingredients until bubbles appear on the surface and the batter is smooth and runny.
Pour the pancake mixture into a jug, cover with plastic wrap and set aside for 20 minutes while you make the rhubarb topping.

Topping:
Trim and wash the rhubarb stalks then cut into 2.5cm (1 in) pieces. Place the rhubarb, pear concentrate, ginger and water in a heavy-based pan, cover with a tight-fitting lid and place over a low to medium heat.
Test the rhubarb after 5 minutes and continue to check every 2 minutes therafter until it is soft and tender.
Set aside to cool slightly while you ccok the pancakes.

Grease a small pancake pan with the oil and wipe off the excess with a paper towel. Place the pan over a medium heat and, when hot, pour in sufficient mixture to make a pancake about 2mm (1/16 in) thick. The pancake is ready to turn once you see little air holes appearing on the uncooked surface. Flip the pancake and cook uuntil golden, then repeat the process until the batter mixture is finished.
Stack the cooked pancakes on a plate and keep warm in a slow oven (150 degrees Celsius) as you cook the rest.
To serve, spoon the rhubarb topping over the pancakes and top with sheep's yoghurt.

The rhubarb topping will keep in the fridge in a covered container for about 4 days.

Makes 6 servings (serve = 1 pancake)

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 20 mins
Ready in: 50 mins


Suitable for:
Breakfast
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 932 kj
Calories 223 kcal
Fat 9.2 g
Saturated Fat 3.8 g
Total Carbohydrate 26 g
Total Protein 9.6 g
Fibre 2.7 g


Facebook Twitter RSS