High-protein asparagus pancake

A thick pancake made from buckwheat flour and buttermilk, cooked with white asparagus. A hearty, savoury lunch with eggs and a hint of nutmeg – naturally gluten-free.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 18 g
• Carbs: 40 g

Ingredients

• 300g asparagus
• 100g buckwheat flour
• 150ml buttermilk
• 3 organic eggs
• 1 tbsp olive oil
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Carefully peel the asparagus and cut it diagonally into thin slices.
2. Mix the buckwheat flour with the eggs, buttermilk and nutmeg to make a smooth, thick batter.
3. Briefly fry the asparagus in a hot frying pan in the olive oil (or avocado oil).
4. Pour the batter straight over the asparagus and cook until the underside is golden brown.
5. Carefully turn the pancake over, cook it through and serve hot, cut into large pieces.

Good to know

Asparagus season is omelette season! Who says pancakes always have to be thin? Buckwheat and buttermilk make a wonderfully fluffy batter here.

Swaps

Buttermilk → kefir (for a similar tangy flavour). Buckwheat flour → spelt flour (but then it's no longer gluten-free). Olive oil → ghee (for a buttery flavour).

Cooking tips

If the pancake is too thick to flip, just use a flat plate. Slide it onto the plate, then turn it upside down back into the pan.

Storage

It's at its best fresh from the pan. Cold the next day, it also makes a great snack.

Allergens

Contains egg and milk. Vegetarian and gluten-free.