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Buckwheat Pancakes

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 174 kcal

Ingredients
 

  • 200 ml Rice milk
  • 150 g Buckwheat
  • 150 g Salt
  • Spices and herbs
  • According to your mood

Instructions
 

  • Finely grind buckwheat in a grinder and stir into the rice milk.
  • Let the whole thing soak for a good 30 minutes.
  • Now you have to see whether the dough has to be stirred even thinner, depending on your needs, just add a little rice milk and stir well.
  • Now add herbs and spices as you like (I left them without salt or spices)
  • Brush a coated pan with 3 drops of oil and now work the dough into pancakes, bake one by one.
  • There was a goat cheese salad with basil and linseed oil

Nutrition

Serving: 100gCalories: 174kcalCarbohydrates: 33.2gProtein: 6.1gFat: 1.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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