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Vegetable buckwheat pancakes

Name: Vegetable buckwheat pancakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 portions
Ingredients: 150 g Buckwheat; 1 gousse Garlic; 1 Zucchini; 1 Bell pepper; 50 g Spinach; 1 c. à soupe Extra virgin olive oil; 4 c. à soupe Cottage cheese; 1 Eggs

Gluten-free buckwheat pancakes filled with sautéed vegetables and fromage blanc.

⏱ Prep 35 min 🍳 Cook 15 min 👤 2 personnes Sans gluten Moyen 🔥 340 kcal

Nutrition Facts · per serving

340

kcal

Energy

16g

Protein

44g

Carbs

12g

Fat

Fiber

Sugar

🛒 Ingredients

150 g Buckwheat

1 gousse Garlic

1 Zucchini

1 Bell pepper

50 g Spinach

1 c. à soupe Extra virgin olive oil

4 c. à soupe Cottage cheese

1 Eggs

👨‍🍳 Instructions

1. Prepare the dough: mix buckwheat flour, 1 egg, 300 ml of water, pinch of salt. Leave to rest for 30 mins.

2. Saute zucchini and diced pepper for 5 minutes in olive oil with garlic.

3. Cook the pancakes in a lightly oiled pan for 2 minutes on each side.

4. Garnish with vegetables, a spoonful of fromage blanc and fresh spinach.

5. Fold and serve hot.

🛍 Find these ingredients

Easily order your ingredients online.

🌾 Buckwheat Cereals & Starches Voir sur Joybuy → 🥦 Garlic Vegetables Voir sur Joybuy → 🥦 Zucchini Vegetables Voir sur Joybuy → 🥦 Bell pepper Vegetables Voir sur Joybuy → 🥦 Spinach Vegetables Voir sur Joybuy → 🫒 Extra virgin olive oil Fats & Oilseeds Voir sur Joybuy → 🥛 Cottage cheese Dairy products Voir sur Joybuy → 🥩 Eggs Animal proteins Voir sur Joybuy →

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