Ingredients
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1 cup of Buckwheat raw
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for soaking Water
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100 ml of Coconut milk
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3 Egg(s)
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to taste Salt
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1 tbsp. of Extra Virgin olive oil
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for frying Ghee
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FILLING:
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4 Egg(s)
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30 g of Ghee
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1/2 bunch of ChivesA small one
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1/2 bunch of Parsley leaves
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1/2 bunch of Dill
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to taste Salt
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to taste Grounded black pepper
Directions
I have a great love for pancakes, and I love them even more with stuffing. These pancakes are made of green buckwheat without fermentation, with some coconut milk and eggs. For the filling, we choose fresh greens.
It’s a healthy and delicious breakfast that can be made in advance.
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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PANCAKESSoak green buckwheat in cold water overnight. In the morning, drain the water and then rinse the buckwheat. Place the buckwheat in a blender, add 100 ml of coconut milk and grind to a smooth mass. Next, add eggs, salt and olive oil and mix to a smooth pancake batter. Adjust the consistency with water if necessary. |
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2
Done
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FILLINGBoil the eggs to hard-boiled and let them cool. Chop the greens into medium size and place them in a large bowl. Then add the eggs, diced into medium size pieces. Dress the filling with melted ghee, then season it with salt and pepper and mix. Taste and adjust it with salt and pepper, if necessary. |
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3
Done
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Wrap the filling in pancakes. You can keep them in the fridge till tomorrow. Also, you can freeze them for future use or fry them in ghee oil until crispy and serve them. |
