Healthy Green Buckwheat Pancakes

Healthy Green Buckwheat Pancakes — 385 ккал

25 min
Easy
1 serv.

Description

Tender and hearty pancakes made from whole green buckwheat. Gluten-free, sugar-free and without refined flour. Ideal for a healthy breakfast. Can be served with berries, honey or urbech.

Rating

Average rating:—
  1. Thoroughly rinse green buckwheat in cold water until the water runs clear. Then cover with water (about 100 ml) and leave to soak for at least 4 hours, preferably overnight. This softens the groats and activates beneficial substances.
  2. Drain the soaking water. Transfer the swollen groats to a blender bowl.
  3. Add milk, egg, melted coconut oil (1 tsp), baking powder and a pinch of salt to the blender.
  4. Blend on high speed for 2-3 minutes until the mixture becomes completely smooth, homogeneous and creamy, resembling regular pancake batter. Buckwheat grains should be completely ground. If the batter seems too thick, you can add 1-2 tablespoons of water.
  5. Heat a small non-stick pan (18-20 cm diameter) and grease it with half a teaspoon of coconut oil.
  6. Pour about half the batter onto the pan and spread it into a thin layer, swirling the pan.
  7. Fry the pancake over medium heat for 1.5-2 minutes until the surface becomes matte and bubbles ahealthyear, and the edges begin to dry. Carefully flip the pancake with a spatula. Green buckwheat pancakes are more delicate than wheat ones, so flip carefully.
  8. Fry the second side for another 1-1.5 minutes until golden brown. Remove the finished pancake to a plate.
  9. Repeat with remaining batter (should make 2-3 thin pancakes). Grease the pan with oil before the second pancake if needed.
385
kcal
14.2 g
Protein
48.5 g
Carbohydrates
14.1 g
Fats