Buckwheat pancakes as well as barley pancakes are not missing at any PROBIO event. They are made of quality buckwheat flour, which we grind in our gluten-free mill. Buckwheat is nutritionally rich, high in fibre, protein and rutin. It is beneficial for the vascular system and immunity. Buckwheat pancakes are thus a tip for a delicious breakfast, lunch and dinner.

Quick and easy to prepare.

Preparation Tip: We recommend frying the buckwheat pancakes in a good quality pancake pan, as thin as possible. You can add 2 tablespoons of oil to the batter - it will be softer and you don't have to put oil on the pan. If you want to have a higher protein content in the dish, add milk instead of water to the batter and stir in one egg. The pancakes are also delicious on the savoury side. For example, a mixture of sautéed spinach leaves on sautéed onions and garlic, topped with grated cheese, all wrapped in a pancake is unbeatable.

Ingredients.

Average nutritional information per 100 g:

Energy 1450 kJ / 346 kcal,

fat 2,3 g,

of which saturates 0,5 g,

carbohydrates 63 g,

of which sugars 9 g,

fibre 7,4 g,

protein 14 g,

salt 0,56 g