Buckwheat Pancakes
CookingDoodles
May 14, 2020
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Ingredients
Adjust Servings
| 4 free-range eggs white and yolk separated, buy fresh | |
| 250 g Buckwheat flour | |
| 300ml plant-based milk | |
| 1tsp of baking powder | |
| 1Pinch of salt |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Add a pinch of salt to the egg whites and whip until they become nice and foamy
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2.
In a second bowl, whisk the yolks and milk.
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3.
Add the flour and baking powder to the yolk mixture and beat until lump-free.
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4.
Carefully fold in the egg white
Do not mix too quickly or too hard because you will lose all the air, and the pancakes will not be as fluffy.
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5.
Heat a pan and lower the temperature slightly before adding the oil.
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6.
Scoop up the dough and add it to the pan.
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7.
When bubbles start to form along the edge of the pancake, and the edges start to harden, flip it.
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8.
Serve warm with jam, fruit, maple syrup, melted chocolate or whatever you like.
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Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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