Buckwheat pancakes with lactose-free Greek yogurt and raspberries

Ingredients

For 1 serving

• Buckwheat flour30 g
• Eggs1
• Egg whites60 g
• Lactose-free milk40 ml
• Baking powder0.5 teaspoon
• Sunflower oil0.5 teaspoon
• Lactose-free Greek yogurt80 g
• Raspberries60 g

Contains: lactose, eggs

Method

1. In a bowl beat the egg with the egg whites and milk, then whisk in the buckwheat flour and baking powder until the batter is smooth.
2. Heat a non-stick pan over medium heat and grease it with the sunflower oil using a piece of kitchen paper.
3. Spoon in the batter to make 3–4 pancakes and cook for 2 minutes, until bubbles appear; flip and cook for 1 minute, until cooked through.
4. Meanwhile gently rinse the raspberries.
5. Stack the pancakes and serve with the Greek yogurt and raspberries.