Buckwheat pan cake (Khuley); healthy and organic bhutanese way of cooking pan cake.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal provides binding without cholesterol.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness.

Mix buckwheat flour, baking powder, and salt in a bowl.

In another bowl, whisk eggs and then add water and milk.

Combine the wet and dry ingredients until smooth.

Heat a non-stick skillet over medium heat and melt butter.

Pour a ladle of batter into the skillet, tilting to spread evenly.

Cook until edges lift and the bottom is golden, about 2-3 minutes.

Flip and cook the other side until golden, about 1-2 minutes.

Repeat with remaining batter, adding more butter as needed.

Serve warm with honey, maple syrup, fruit, or nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens