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Our recipe for Breton pancakes with buckwheat flakes
📝 Ingredients⠀
For 2 pancakes ⠀
• 100g powdered buckwheat flakes (gluten-free)⠀
• 220g of water⠀
• 3g of coarse salt⠀
Garnish ⠀
• 1 tbsp olive oil⠀
• 1 zucchini⠀
• 4 slices of bacon at 3% mg⠀
• 1 dozen cherry tomatoes⠀
• Salt pepper
🥄 Preparation⠀
1. Fry the zucchini cut into slices beforehand with a dash of olive oil to color it. If necessary, brown the bacon in the same pan afterwards.⠀
2. In a salad bowl, pour the powdered flakes and the coarse salt. Mix using a whisk, adding the water little by little. We obtain a fluid paste.
3. Heat a frying pan/crepe maker over high heat. Place a knob of butter, spread with paper towels. Pour a nice ladle of batter and spread it into a circle. Break the egg into the center. Spread the egg white with a fork so it cooks quickly.⠀
4. Arrange your slices of grilled vegetables and bacon all around. Then close the pancake by folding the edges with a spatula. Add some cherry tomatoes. Salt and pepper.
5. For more deliciousness, add a little crumbled feta. The recipe can be adapted with vegetables and meat of your choice.⠀
⠀📊 Nutritional values ⠀
For a plain pancake
• 182 cal⠀
• 35.1g of carbohydrates⠀
• 3.65g of protein⠀
• 1.65g of lipids⠀
For a pancake garnished like this ⠀
• 289 cal⠀
• 40g of carbohydrates
• 16g of protein⠀
• 6.9g of lipids
🥄📷 Recipe and photo by @sofoodista