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Buckwheat pancake with ricotta

BUCKWHEAT CAKE WITH RICOTTA

 

Ingredients

  • 1 1/2 cup buckwheat flour
  • 1 C. baking soda
  • 1/2 tsp. salt
  • 1 cup of skimmed milk
  • 1/2 cup of water
  • 1 egg
  • 1 cup light ricotta cheese
  • 4 tbsp. honey
  • 4 cups of strawberries, sliced
  • 4 tbsp. coarsely ground pistachios

 

Preparation

  1. In a bowl, combine the buckwheat flour, baking soda and salt. Add the milk, water and egg previously mixed together. Mix to obtain a smooth and thick consistency.
  2. Preheat your pan and lightly oil if desired. Pour a soup ladle of the mixture. Turn over when small cavities start to form.
  3. Serve on each patty 1/4 cup ricotta, 1 tbsp. honey, 1 tsp. of pistachios and 1 cup of strawberries.

 

Good to know

Although used as a cereal, BUCKWHEAT is in fact a cultivated plant known as pseudo-cereal, without gluten. The part consumed is the fruit of the buckwheat rather than a seed as with cereals.

Rich in protein, soluble fiber, magnesium, niacin, phosphorus, manganese, copper, it is also a good source of vitamin B6, thiamine, riboflavin, zinc, iron and selenium. This superfood also contains antioxidant compounds and D-chiro-inositol (a bioactive compound similar to insulin).

As part of a healthy diet for weight loss, buckwheat contains all the essential amino acids (proteins), is nutritious, low in fat and satisfies longer.