If you’re in the market for a recipe that nudges you towards your five-a-day while also being the envy of your Instagram followers, then look no further.
Into the fruity filling we’ve thrown some flaxseed – an under-the-radar source of omega-3 fatty acids, which your body uses to balance mood and curb fatigue, along with a drizzle of nitric oxide, shown in studies to enhance memory.
That it also packs 14g of protein means your muscles will thank you, too.
Cals 350 Fat 12.1g Protein 14.7g Carbs 47.5g Serves 6
Ingredients
For the batter:
- 300g wholegrain flour
- 90g buckwheat flour
- Salt
- 3 eggs
- 375ml whole milk
- Butter
For the filling:
- 2 tbsp each raspberries and blueberries
- 5g flaxseeds
- 1 tbsp maple syrup, plus extra to serve (optional)
- 60g mascarpone
Method
- To make the batter, mix the dry ingredients in a bowl with a pinch of salt, then make a well in the centre and add the eggs.
- Slowly pour in the milk, whisking from the centre, and beat until smooth and thick. Set aside for 30.
- Meanwhile, crush the raspberries with a fork and add to the batter with the blueberries, flaxseeds and maple syrup.
- When the batter is ready, add a knob of butter to a non-stick frying pan and add a ladle of batter to the middle. Cook your pancake on one side before (iPhones at the ready…) flipping it.
- Once it cooked through, plate up and top with a dollop of mascarpone and a drizzle with maple syrup, if you’re so inclined.
