Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Buckwheat porridge with pear, almond and cinnamon
Nutty buckwheat cooked soft in milk, with roasted pear and ground almond.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm rinsed groats cook tender in 15 to 18 minutes in milk
- Confirm pear quarters roast soft in 20 to 25 minutes
- Photograph the finished bowl
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 465 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk, tree nuts. Check the labels on packaged ingredients:
- buckwheat groats. Buckwheat is not a wheat, but it is often packed alongside one; check the label if you avoid gluten.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan). Quarter and core the pears, lay them on a lined tray and roast for 20 to 25 minutes, turning once.
Meanwhile, rinse the buckwheat groats in a sieve under cold water until the water runs clear.
Put the groats, milk and cinnamon in a pan and bring to a bare simmer. Cook for 15 to 18 minutes, stirring often, until the grains are tender and the porridge has thickened.
Stir in the ground almonds off the heat and let it stand for 2 minutes.
Divide between bowls, top with the roasted pears and a spoonful of skyr, and loosen with a little more milk if it has set too thick.
The useful detail
Buckwheat absorbs more liquid than oats and keeps thickening after it leaves the heat. Make it looser than you want it, and keep the milk jug on the table.
Make it work for you
One serving is A bowl of porridge with one roasted pear and 75 g of skyr. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Soya milk instead of dairy milk
Thinner and slightly beany. Works well with the cinnamon.
Per serving: about 25 kcal less, about 1 g more protein, about the same fat.
Allergens: Adds soya, removes milk.
An eating apple instead of the pears
Firmer and sharper; it may need 5 minutes longer.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Rolled oats instead of buckwheat
Softer and faster, about 6 minutes. Buckwheat is naturally gluten-free and oats are not.
Per serving: about 15 kcal more, about 1 g more protein, about 2 g more fat.
Allergens: Oats are listed among the cereals containing gluten in UK law.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A hot breakfast where most of the protein comes from the milk and the skyr rather than the grain, with buckwheat and pear carrying the fibre.
| Energy | 465 kcal |
|---|---|
| Protein | 23 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 72 g |
| of which sugars | not calculated |
| Fibre | 11 g |
| Sodium | 130 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| pears | 250 g | FDC 169118Pears, raw | 143 kcal | 0.9 g |
| buckwheat groats | 100 g | FDC 170685Buckwheat groats, roasted, dry | 346 kcal | 11.7 g |
| milk | 415 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 206 kcal | 13.6 g |
| ground cinnamon | 1.5 g | FDC 171320Spices, cinnamon, ground | 3 kcal | 0.1 g |
| ground almonds | 25 g | FDC 170568Nuts, almonds, blanchedCalculated with FoodData Central's blanched almond record, which is what ground almonds are made from. | 148 kcal | 5.3 g |
| plain skyr | 150 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust. | 89 kcal | 15.3 g |
| Whole recipe | Divided by 2 | 934 kcal | 46.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours and eat within 3 to 4 days. It sets solid when cold.
- Reheating
- Reheat with a good splash of milk, stirring, until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian