Noosa Yoghurt

Blueberry, Buckwheat and Noosa Lemon Yoghurt Pancakes

Serves 4


  • ½ cup buckwheat flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup Lemon Noosa Yoghurt
  • 1 large egg, lightly beaten
  • ¾ cup milk (buttermilk, almond milk, low fat milk are all great!)
  • ½ cup blueberries
  • non-stick cooking spray


In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.  In a small bowl, beat the egg with the milk and Noosa Yoghurt.  Make a well in the middle of the dry ingredients and add the yogurt mixture, mixing until all the ingredients are just barely combined.  Lumps are OK!  Gently fold in the blueberries.  Heat a non-stick or cast iron skillet over medium heat.  Lightly coat with non-stick cooking spray and pour ¼ cup of the batter onto the pan for each pancake.  Cook until bubbles appear on the entire surface of the pancake and the edges are set.  Flip the pancake and cook for 30 seconds on the other side.  Serve with a dollop of Noosa Yoghurt or maple syrup.
Dara Lyubinsky
Dara Lyubinsky