Buckwheat Pancakes
After our light lunch I decided to cook something substantial for the afternoon as my husband is dealing with wood. It requires a lot of energy and I realized that he could not collect enough of it from our salad. So here we come American pancakes à la Normandy.
In France they used the buckwheat flour (sarrasin) for making galettes. I use it also for pancakes as this flour is much healthier than the white wheat flour. It tastes differently but we like it. I sweetened it with agave syrup which is low in GI. Using fresh berries is also a great enhancement of the nutrition as well as the taste....
Kommentarer
Trackback
