You don’t need to ask us twice what we love for breakfast! The answer is PANCAKES! Add one Glucerna Ready-to-Drink for protein and low GI carbohydrates which may help to curb the blood sugar responses in those with diabetes to this Buckwheat recipe and you’ll be starting your day, the right way.

As featured on My Market Kitchen

Ingredients:

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 200 mL Glucerna Ready-to-Drink
• ½ cup water
• 1 large egg
• Butter, for the pan
• Fresh sliced fruit to top the pancake e.g. strawberries, blueberries, kiwifruit, banana
• Yoghurt, for topping the pancakes

Method:

1. In a medium mixing bowl, mix together the flour, baking powder, baking soda and salt. In another bowl beat the egg and mix in the Glucerna Ready-to-Drink.
2. Add the wet ingredients to the dry ingredients and mix until just combined. The batter may have some small to medium lumps.
3. Preheat the pan over medium-low heat and brush with 1 teaspoon of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Scoop ¼ of the batter into the warm pan. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancake and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
4. Transfer the cooked pancake to a plate and top with fresh fruit and yoghurt.