Spiced Pear, Buckwheat and Almond Pancakes
Inspired by techniques from America's Test Kitchen.
Nutty buckwheat and almond pancakes warmed through with cinnamon, ginger and cardamom, finished with caramelised pear wedges and toasted almonds.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 172 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.4 g per serving
42.8 % of the 50 g daily maximum · 85.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- large bowl
- 2 medium bowls
- whisk
- box grater
- rubber spatula
- nonstick frying pan (30 cm) or griddle
- 60 ml scoop or ladle
- thin wide spatula
- wire rack set in a rimmed baking tray
- paper towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 711 kcal |
| Protein | 18.8 g |
| Carbohydrate | 85.2 g |
| of which sugars | 39.7 g |
| of which free sugars | 21.4 g |
| Fat | 37.1 g |
| of which saturates | 10.6 g |
| Fibre | 13 g |
| Salt | 3.45 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
