Calories 124 kcal
Time to prepare:
Preparation time 15 minutes
Cooking/baking time 20 minutes
For the spice pancakes, briefly mix 150 g buckwheat and 50 g chickpea flour together with 250 ml water in a high-performance mixer.
Then gradually add all the other ingredients – except for salt, pepper and coconut oil .
Start to mix slowly until all the ingredients are mixed together, then increase the speed and puree very finely.
As soon as the desired consistency is achieved, switch off the mixer and season with salt and pepper .
Heat coconut oil/ghee in a pan.
Pour 3 – 4 tablespoons (depending on the desired size) of the pancake mixture into the hot oil and fry until golden yellow on both sides.
Then remove from the pan and place on a plate lined with kitchen paper to drain.
Tip: These Ayurvedic spice pancakes also go perfectly with asparagus or vegetable dishes.