Eggs Benedict Pancakes

Eggs Benedict Pancakes

Jumpstart your mornings with these incredibly tasty savoury 'Eggs Benedict' Pancakes, made with flavoursome buckwheat flour. Light and fluffy, you can make the batter for these advance if you like. Perfect for any breakfast occasion; before work or school, post workout, of as brunch with friends and family.

These eggs benedict savoury pancakes are a great source of unrefined carbohydrate, as well as being high in protein and rich in minerals.They're a great choice for athletes as they will replenish depleted glycogen and electrolyte stores and help repair and rebuild muscles post exercise - to keep your energy levels up and your muscles in good shape so that you can train consistently and keep doing what you love with a smile on your face! 

Prep 5 mins | Cook 8-!0 mins | Serves 2-3 (makes 10-12 pancakes)


For the pancakes

  • 100g buckwheat flour
  • 100g self-raising flour
  • 2 eggs
  • 1 tsp bicarbonate of soda
  • 1 tsp oregano
  • 1 tsp salt
  • 2 tbsp melted butter
  • 2 tbsp natural yoghurt
  • 160 ml milk
  • Knob of butter and 1 tbsp cold-pressed rapeseed oil

For the poached eggs

  • 2-3 eggs
  • 1 tbsp cider or white wine vinegar
  • 1tsp salt


  • 2-3 slices good quality ham
  • 50g grated cheese (cheddar or gruyère)
  • Handful watercress
  • 2 tbsp ready-made hollandaise sauce
  • 25g chives, chopped finely
  • Salt and freshly ground pepper



  1. Combine the dry ingredients for the pancakes in a bowl. Measure out the milk in a measuring jug, then add the eggs, butter and yoghurt. Whisk with a fork, then pour into the dry ingredients. Whisk to combine until you have a smooth, thick batter.

  2. Melt a knob of butter with a splash of oil in a non-stick frying pan over a medium heat. When it starts to bubble, spoon mounds of the batter into the pan to create 7-8cm diameter pancakes, probably 3 to 4, depending on the size of your pan.

  3. After 2-3 minutes, small bubbles will start to appear on the top of the pancakes. This means it’s time to flip them over, using a palette knife or egg slice. Cook for 1-2 minutes on the other side until the pancake is cooked through. Set aside.

  4. Meanwhile poach your eggs. Bring a large pan of boiling water to the boil. Add the vinegar and salt. Make a vortex by swirling the water with a spoon, then carefully add the eggs. Reduce the heat to a simmer and cook for 2 minutes.

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