A perfect breakfast solution for those who are either watching weight, are gluten intolerant but still looking to maintain adequate fibre intake or are following high-protein diet for many different health reasons. These delicious pancakes have a smooth nutty taste and are quite easy to make too! If you never tried buckwheat before, I personally strongly recommend you give it a taste and chances are you fall in love with it! It goes very well with most vegetables (both raw or cooked) and even berries. It also is very weight-loss friendly and a healthy cocktail of fibre, magnesium, zinc, phosphorus, vitamin B6, niacin and folate.
INGREDIENTS:
♥ 80g of cooked buckwheat (preferably organic)
♥ 2 organic free range eggs
♥ Sprinkle of cinnamon
♥ Optional: 1/4 tsp of salt
♥ Optional: 2 tbsp of organic plain low-fat yogurt. If you don't eat dairy use oat cream like this one - http://tidd.ly/39dcb167
♥ 1 tsp of organic virgin olive oil
DIRECTIONS:
1. Combine all ingredients either in a food processor or in a chopper. Alternatively, in a bowl beat eggs with a fork and then combine with all remaining ingredients. Mix well.
2. Pre-heat a non-stick pan on a low heat. Add a teaspoon of olive oil and using a spatula spread it quickly over the pan
3. Now it's time to transfer mixture onto a pan! I use a tablespoon to form small pancakes, usually 1 tablespoon gives 1 pancake.
4. When the top of a pancake start to lose moisture (usually around after 4 minutes as we are frying on a very low heat), lift and quickly flip a pancake over. Leave for approximately another 2 minutes.
5. Serve with berries defrosted overnight.
Bon Appétit and have a wonderful day ahead!
Natalia
♥
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