Premium
515 kcal
30 min.
Recipe for Buckwheat pancakes with yogurt sauce and vegetables
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Unlock Fitatu PremiumNaN g
515 kcal
1 kcal
514.7
16.9g
25.0g
58.5g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Avocado1× piece (150 g)
- Natural yoghurt1× package (150 g)
- Tomato0.75× piece (127.5 g)
- Buckwheat7.5× tablespoon (90 g)
- Eggs chicken1× portion (60 g)
- Onion5× slice (50 g)
- Cottage cheese1.5× tablespoon (30 g)
- Wholemeal flour2× tablespoon (30 g)
- Rapeseed oil1× tablespoon (10 g)
- Dill, fresh1× teaspoon (3 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
How to make Buckwheat pancakes with yogurt sauce and vegetables
1. Boil water in a 2:1 ratio of water to buckwheat, so it absorbs fully during cooking. Stir the buckwheat towards the end of cooking to prevent it from sticking to the bottom of the pot. Let the cooked buckwheat cool slightly.
2. Dice the onion finely.
3. In a bowl, combine the mashed cottage cheese with the buckwheat, onion, eggs, and flour. Mix the ingredients thoroughly.
4. Heat a pan with oil and spoon the batter into small pancakes. Fry on both sides until golden brown.
5. Meanwhile, dice the vegetables.
6. Prepare the sauce by mixing yogurt with chopped dill, salt, and pepper.
7. Serve the pancakes with the sauce and a vegetable salad.
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