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Buckwheat Pancakes with Kiwi

5
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Rate recipe
Health Score:
74 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
572
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie572 cal.(27 %)
Protein15 g(15 %)
Fat28 g(24 %)
Carbohydrates63 g(42 %)
Sugar added15 g(60 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E7.9 mg(66 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C34 mg(36 %)
Potassium587 mg(15 %)
Calcium199 mg(20 %)
Magnesium71 mg(24 %)
Iron2.6 mg(17 %)
Iodine16 μg(8 %)
Zinc2.3 mg(29 %)
Saturated fatty acids11.1 g
Uric acid58 mg
Cholesterol147 mg
Complete sugar27 g
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Ingredients

for
4
Ingredients
100 grams Buckwheat flour
100 grams Whole wheat flour
250 milliliters milk
150 grams cream cheese
2 eggs
2 Tbsps sugar
1 pinch salt
2 tsps Baking powder
vegetable oil (for frying)
4 Kiwi
2 Tbsps Natural yogurt
2 Tbsps honey
How healthy are the main ingredients?
cream cheeseWhole wheat floursugarhoneyeggsalt
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Preparation steps

1.

In a bowl, whisk together milk, cottage cheese, eggs, sugar and salt. Add both types of flour and baking powder and stir until batter is smooth. Let rest about 30 minutes. 

2.

In a pan, heat oil. Ladle about 2 tablespoons of batter per pancake into the pan and fry until golden-brown, 1-2 minutes per side. Keep warm in the oven.

3.

Peel kiwis and cut into slices. Alternately stack pancakes with kiwi slices. Top with yogurt and serve drizzled with honey.

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