Recipe: Breton pancakes with buckwheat flakes

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⠀⁠

Topping ⁠ ⠀⁠

• 1 tbsp olive oil⁠⠀⁠

• 1 zucchini⠀⁠

• 4 slices of 3% mg bacon⠀⁠

• 10 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 with a whisk, adding the water little by little. You will obtain a fluid paste.

3. Heat a frying pan/crepe pan over high heat. Add a knob of butter, spread with paper towels. Pour a generous ladleful of batter and spread it in a circle. Break the egg in the center. Spread the egg white with a fork so that it cooks quickly.⠀⁠

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

5. For extra indulgence, add some crumbled feta. The recipe can be adapted with the 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 cake garnished like this ⠀ ⁠

• 289 cal⁠⠀⁠

• 40g of carbohydrates⁠

• 16g of protein⁠⠀⁠

• 6.9g of lipids⁠