Buckwheat Pancakes With Mixed Berries - cooking recipe

Ingredients

1/4 cup buckwheat flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1 None large egg
1/2 cup skim milk
2 tbsp dark agave syrup
1 tsp vanilla extract
2 tsp lemon zest
2/3 cup low-fat vanilla yogurt
5 oz mixed fresh or frozen, thawed berries

Preparation

Sift flour and baking powder into a medium bowl.
Whisk together egg, milk, 1 tbsp agave syrup, vanilla and lemon zest. Add to flour mixture and stir until just combined.
Lightly coat a large nonstick frying pan with oil then place over medium heat. Cook 1/4-cupfuls of mixture for 2 mins per side, or until browned and cooked through. Repeat to make a total of 4 pancakes.
Serve pancakes topped with yogurt and berries. Drizzle with remaining agave syrup.