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Recipe: Breton pancakes with buckwheat flakes

Nos recettes
Recette : galettes bretonnes aux flocons de sarrasin

Our recipe for Breton pancakes with buckwheat flakes

📝 Ingredients⠀⁠

For 2 pancakes ⠀⁠

• 100g powdered buckwheat flakes⁠ (gluten-free)⠀⁠

• 220g of water⁠⠀⁠

• 3g of coarse salt⠀⁠

Garnish ⁠ ⠀⁠

• 1 tbsp olive oil⁠⠀⁠

• 1 zucchini⠀⁠

• 4 slices of bacon at 3% mg⠀⁠

• 1 dozen cherry tomatoes⠀⁠

• Salt pepper

🥄 Preparation⁠⠀⁠

1. Fry the zucchini cut into slices beforehand with a dash of olive oil to color it. If necessary, brown the bacon in the same pan afterwards.⠀⁠

2. In a salad bowl, pour the powdered flakes and the coarse salt. Mix using a whisk, adding the water little by little. We obtain a fluid paste.

3. Heat a frying pan/crepe maker over high heat. Place a knob of butter, spread with paper towels. Pour a nice ladle of batter and spread it into a circle. Break the egg into the center. Spread the egg white with a fork so it cooks quickly.⠀⁠

4. Arrange your slices of grilled vegetables and bacon all around. Then close the pancake by folding the edges with a spatula. Add some cherry tomatoes. Salt and pepper.⁠

5. For more deliciousness, add a little crumbled feta. The recipe can be adapted with vegetables and meat of your choice.⠀⁠


📊 Nutritional values ​​⠀⁠

For a plain pancake ⁠

• 182 cal⁠⠀⁠

• 35.1g of carbohydrates⠀⁠

• 3.65g of protein⁠⠀⁠

• 1.65g of lipids⠀⁠

For a pancake garnished like this ⠀

• 289 cal⁠⠀⁠

• 40g of carbohydrates⁠

• 16g of protein⁠⠀⁠

• 6.9g of lipids⁠

🥄📷 Recipe and photo by @sofoodista

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