Buckwheat contains all nine essential amino acids, helping to reduce those cravings mid-morning. To increase the protein content even more, serve with hummus.
Preparation time 5 min
Cooking time 20 min\
Ingredients (2 servings)
Pancakes
- 1 cup Buckwheat flour
- 1 cup Water
- 1 tsp Apple cider vinegar
- 1 tsp Olive oil
- 1/2 tsp Salt
- 1 dash Black pepper
To serve
- 1/2 cup Hummus
- 2 stalks Green onion
- 2 plum Tomatoes, raw
- 10 olive Olives, black
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Instructions
-
Prepare the batter
Add all pancakes ingredients in a mixing bowl and combine until you get a thick batter. -
Cook the pancakes
To cook the pancakes, pour about 1/4 cup of batter onto a nonstick pan over medium heat. Because the batter is quite thick and won’t spread on its own, use the back of a spoon (or cup) to flatten the pancake by doing circular motions. Cook for 1 to 2 minutes until firm. - Flip the pancake and cook for another minute, until sightly golden and cooked through.
- To serve, top each pancake with your desired toppings. In my case, I loaded the pancakes up with hummus, tomatoes, spring onions, black olives and chili flakes.
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Nutrition
One serving contains 265 calories, 9 grams of protein, 7 grams of fat, and 47 grams of carbohydrates.
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