Diet buckwheat pancakes
Description
If you have digestive issues, you can still make these pancakes for yourself—just swap frying for baking in the oven. Because buckwheat is rather dry on its own, prepare a sauce for the pancakes ahead of time. A yogurt-based or low-fat sour cream sauce pairs well with them. The bake is ready. Serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the buckwheat groats several times. Add water in a 1:2 ratio and simmer over low heat for 15–17 minutes; the water should evaporate completely. Fluff the groats with a fork and let them cool.
- 3
Step 3
Add 1–2 chicken eggs and blend the porridge briefly with an immersion blender until smooth like a purée.
- 4
Step 4
Add your favourite seasonings and Provençal herbs for flavour and aroma. Add 1–2 tablespoons of corn, oat, or buckwheat flour for better binding.
- 5
Step 5
Using a tablespoon, mix the buckwheat dough thoroughly.
- 6
Step 6
Dampen your hands slightly with water, take the buckwheat mixture, and shape it into small pancakes of the desired shape and size. Grease the pan very lightly with olive oil and cook the pancakes for 1–2 minutes on each side over low heat until they have a lightly golden crust.
- 7
Step 7
Serve the cooked buckwheat pancakes with your favourite sauce.