Buckwheat pancakes with vegetables and goat cheese

Buckwheat flour is an excellent substitute for regular wheat flour.

It is gluten-free, has a low glycemic index, improves digestion and supports muscle regeneration. Our pancakes fried in coconut oil will become not only a delicious but also a healthy dish from today!

Ingredients (approx. 10 pancakes):

Cup of buckwheat flour – protein 16.4 g

A glass of milk

A glass of water

2 eggs – 12 g protein

A pinch of salt

1 tablespoon coconut oil

Preparation :

1. Pour the flour into a bowl. Mix with the egg, milk, water and salt. Mix all the ingredients thoroughly. Add a spoonful of coconut oil and mix again. Set the dough aside for half an hour.
2. Heat coconut oil in a pan. Mix the batter in a bowl and pour a small amount onto the pan. When the pancake is nicely browned on the bottom, flip it over.

Filling for 2 pancakes :

Small onion

Zucchini

Red pepper

Salt

Pepper

Half a teaspoon of hot paprika

Half a teaspoon of sweet paprika

Half a teaspoon of smoked paprika

Goat cheese

Preparation :

1. Heat the olive oil in a pan. Then throw in the onion and wait until it becomes translucent.
2. Add thinly sliced ​​zucchini and red pepper. Season with salt, pepper and paprika.
3. Cover and simmer for 10-15 minutes.

Finally, add the pancake filling and sprinkle with grated goat cheese .

Enjoy your meal!