Buckwheat Flour Pancakes

Name: Buckwheat Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Buckwheat flour; 2 large eggs; 400 ml milk; 2 g pinch of salt; 20 g butter for frying

Nutty and nutritious buckwheat pancakes, perfect for meal prep. They stay moist and flavorful when stored in the fridge for up to 3 days.

Total: 20 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 245
Protein: 9 g
Fat: 8 g
Carbs: 34 g

Ingredients

for 4 servings

Buckwheat flour200 g
eggs2 large
milk400 ml
pinch of salt2 g
butter for frying20 g

Method

4 steps

Whisk the buckwheat flour, eggs, milk, and salt in a large bowl until the batter is smooth.
Heat the butter in a non-stick skillet over medium heat.
Pour a portion of the batter into the pan and fry for 2 minutes per side until golden brown.
Repeat until all batter is used, then cool the pancakes before storing them in the refrigerator.