Buckwheat flour: benefits and harms, composition and calorie content. Crumbly buckwheat cookies with cinnamon. Caution in use

Buckwheat, so popular in our country, can be used not only as a raw material for preparing porridges, soups and side dishes. The flour obtained from it is different good taste And amazing properties. The benefits of buckwheat flour are determined by its diverse composition, which strengthens and cleanses the body. In addition, this product has low calorie content and can be used in dietary baking.

From this article you will learn:

buckwheat flour: composition and beneficial properties

The flour from it has a light brownish-gray color and tastes bitter. But, despite such an unconventional appearance, it’s very difficult to break away from buckwheat flour after trying it once.

In fact, buckwheat flour does not have one of the main components for good flour - gluten. Therefore, it is very difficult to cook from it - without adding wheat dough spreads and does not knead. In turn, it is the absence of gluten that makes baked goods easily digestible.

This type of flour gained the greatest popularity in the Southeast and East Asia. Noodle dishes, including buckwheat, are very popular in this region. In Japan it is called "soba". Many Russian residents are familiar with this product thanks to cafes and restaurants serving Asian cuisine.

However, it is impossible to call buckwheat flour an overseas and unusual product for the Slavs. Since ancient times in Rus' it has been used for preparing pies, pancakes, pancakes and pies. Later, it was undeservedly relegated to the background by its wheat and rye counterparts. The reasons for this are different, but nutrition experts these days note that buckwheat flour cannot be compared with wheat flour in terms of the content of microelements and vitamins.

In pediatrics, it is recommended to give infants porridge and mixtures with the addition of buckwheat flour. It is believed that this product helps strengthen the baby’s body, prevent flu, diabetes, colds, and other diseases and complications.

How to make buckwheat flour yourself

The benefits of buckwheat flour are great and are becoming more and more known, but it is very difficult to buy a valuable and rich product in a regular store. However, there is no need to despair - you can do it yourself.

To do this, you need to take an ordinary fried egg, sort it out, rinse, dry it, and then use any in an accessible way grind until flour (blender, coffee grinder, food processor). It is believed that such flour is even more useful than store-bought flour.

The following tips will help you use buckwheat flour effectively:

when kneading the dough, you need to add more liquid, because the ground kernel absorbs it well;
traditional yeast recipes are based on the action of gluten, so adding buckwheat flour to them does not always make sense;
in cases where buckwheat flour needs to be baked according to yeast recipe, it is best to use a bread machine.

Benefits of buckwheat flour

As has already been said, everything beneficial features Buckwheat flour is associated with its amazing composition.

The calorie content of buckwheat flour is approximately equal to wheat flour - 353 kcal per 100 g, but the absorption of these products occurs in different ways. Buckwheat contains more “slow” carbohydrates, due to which it obtains the “dietary” and “healthy” characteristics. In addition, buckwheat flour can be eaten by diabetics because it has a low glycemic index.

Chemical composition

100 grams of products contain: 13.6 g of proteins, 71.9 g of carbohydrates and only 1.2 g of fat. In a decent amount, the flour composition is represented by elements such as manganese (38% of daily norm consumption), copper (37%), phosphorus (31.3%), iron (22.2%), cobalt (21%), molybdenum (18.6%), magnesium (12%), zinc (9%) , vitamins: B1 (26.7%), B2 (10%), B6 (25%), B9 (8%), PP (31.5%).

Buckwheat flour contains 8 essential amino acids, including tryptophan, lysine, methionine, arginine, glycine. Of particular importance is rutin, a flavonoid that has a broad complex effect on circulatory system. Thanks to it, the following processes occur:

cholesterol levels decrease;
blood is saturated with oxygen;
blood clotting decreases;
blood vessels dilate, circulation is stimulated;
blood pressure returns to normal;
vessels become less permeable;
The oxidative activity of free radicals is prevented.

Rutin, obtained by the body from buckwheat, provides good support in the treatment of gout, varicose veins and the effects of radiation exposure.

In addition, buckwheat flour performs many other useful functions:

reduces the risk of gallstone disease;
improves the quality of calcium absorption, which prevents deterioration of the musculoskeletal system;
Due to dietary fiber, it cleanses the intestines and stomach of waste and toxins;
increases appetite by stimulating the acidic environment of the stomach;
normalizes the functioning of the gastrointestinal tract, helps with diarrhea, dysentery;
promotes effective and healthy weight loss;
thanks to the vitamin B complex, it enhances hair growth and strengthens nails;
fatty acids and vitamins make the skin elastic, strong, but soft;
participates in the regulation of water-salt balance, relieving edema;
a large amount of manganese in the composition helps to normalize the functioning of the thyroid gland, improve the absorption of vitamins A, C, B;
prevents rheumatism, arthritis, atherosclerosis.

Possible contraindications and harm

Buckwheat seeds contain many highly active allergens that cause unpleasant reactions in sensitive people. A buckwheat allergy can result in itching, swelling, redness in the mouth, swelling of the lips or face, nasal congestion, shortness of breath, diarrhea and other symptoms. In some cases, even dangerous anaphylactic reactions are possible. Therefore, at the first signs, you should consult a doctor.

It should also be remembered that these allergens are resistant to high temperature, therefore, their effect is not neutralized after baking.

Another component that may cause negative consequences, is fiber. For some people, it causes unpleasant sensations and processes in the gastrointestinal tract: gas formation, bloating, constipation, diarrhea, etc. Food made from buckwheat flour should be treated with caution if you have Crohn's disease and acute diseases stomach (gastritis, ulcer).

Despite these contraindications, there are more benefits from buckwheat flour, so allow yourself to diversify your diet to benefit your body and be healthy!

Try this premium quality organic buckwheat flour!

Buckwheat, or buckwheat flour, is a valuable food product obtained by grinding buckwheat, which in turn gives us cereal crop called (lat. pyrum). The benefits of such flour can hardly be overestimated - in addition to huge amount vitamins and minerals contained in its composition, disproportionately more can be prepared from it variety of dishes than from the same cereal. And variety is very important when creating any diet, especially a dietary one.

Buckwheat flour, along with cereals, has been well known among us since ancient times. Its homeland is considered to be Southern Siberia and the Altai Mountains. Unpretentious, high-yielding, nutritious and tasty, it for a long time constituted, if not the basis, then a significant part of the Russian diet. Buckwheat flour was traditionally diluted with barley flour. And real Russian pancakes, large and fluffy, are unthinkable without the use of buckwheat flour.

Compound

The composition of buckwheat flour is not much different in composition from cereals - it contains all the same useful substances, including almost the complete group of B vitamins, various fatty acids, ash, vitamin E, minerals such as sulfur, phosphorus, calcium, iron, magnesium , cobalt, copper, zinc and fluorine. Due to its high selenium content, buckwheat flour is considered a product with powerful antioxidant properties.

Flour contains an almost complete complex of amino acids, including tryptophan, arginine, trionine, lysine, tyrosine and many others. Per 100 grams of buckwheat flour there are 12.6 grams of protein, 70.5 grams of carbohydrates, and the rest is water, fats (lipids), vitamins and minerals. At the same time, despite high content protein, the calorie content of buckwheat flour is quite high - about 335 kcal per 100 grams of product.

Buckwheat flour is perhaps one of the most underrated products in our country. But it has exceptional taste and dietary properties. Unlike wheat flour, buckwheat flour does not contain gluten, and it contains much more vitamins and microelements. It also contains vegetable protein and alimentary fiber, which cleanse the body and remove toxins.
It is not necessary to take ready-made flour; you can make it yourself by grinding it regular buckwheat in a food processor or coffee grinder. It will be no worse than store bought. But since the product will contain bran, it is better to sift it for baking.
There are a variety of recipes made from buckwheat flour - these include: sweet pastries, and flatbreads, and bread, and even pancakes. All of them have a characteristic buckwheat aroma and a dark coffee color.

Celebrating Maslenitsa

Welcome the arrival of spring with fragrant pancakes, but deviate from the standard rules: let buckwheat flour take the place of wheat flour. Recipes based on this product differ little from those we are used to.

In addition, if you delve into history, you can find out that the original Russian pancakes were baked with buckwheat, and not with wheat.

For cooking of this dish we will need the following ingredients:

Egg - 1 pc.
Buckwheat flour - 90 g.
Milk - 375 ml.
Butter - 20 g.
Sour cream - 25 g.
Yeast (dry) - 3.5 g.
Sugar - 25 g.
Salt - 5 g.

Let's move on to the process of preparing pancakes:

Let's make the starter: pour a little warm milk into a glass and add yeast and sugar.
Leave for 10 minutes for fermentation to begin.
Add sour cream and flour, mix thoroughly, avoiding the formation of lumps. It's better to do it manually. Leave the dough for 2-3 hours in a warm place.
Melt the butter and add it to the dough along with the yolk and salt. Then add milk to get a flowing dough consistency. Add the whipped egg white and immediately bake over moderate heat.

Pancakes on the water

We considered the option of preparing this dish with yeast. But there is another interesting variation of pancakes that uses buckwheat flour. Recipes without yeast or milk involve using more eggs to improve the elasticity of the dough.

So, we need the following ingredients:

Water - 2 tbsp.
Buckwheat flour - 175 g (1 tbsp.).
Egg - 2 pcs.
Sugar, salt - depending on the filling, to taste.

Let's start preparing pancakes:

First you need to beat the eggs until thick and whitish.
Heat the water, add flour, sugar, salt. Mix thoroughly with a whisk.
Fry in a heated frying pan. As soon as the edges are browned, turn them over.
Immediately after cooking, pancakes can be greased with butter: this will give them special taste. If you make the dough less sweet, you can serve pancakes with a salty filling: meat, fish, mushrooms and herbs. But they will go just as well with honey or jam.

To ensure that your work does not disappoint with its results, pay attention to the following tips:

Sift the flour to enrich it with oxygen.
Heat and grease the pan thoroughly.
Salted water reduces the number of lumps in the dough. But in this case, do not forget to reduce the amount of salt in the dough.
Buckwheat pancakes quickly lose their elasticity. So you need to stuff them while they are still warm.

Simple cookies

If you want to pamper your children with delicious and healthy sweets or watch your figure, then this recipe is for you.

To make cookies you will need:

Buckwheat flour - 200 g.
Vegetable oil - 25 g.
Dates - 100 g.
Cocoa - 75 g.
Soda - 6 g.
Milk - 1.5 tbsp. (350 ml).

The cooking process is extremely simple:

Mix flour, cocoa, soda in a bowl.
In another container, mix milk, butter and dates with a blender.
Combine both parts and knead the dark crumbly dough.
With wet hands we form balls.
Bake in a preheated oven at 190 degrees for 10 minutes.

Delicious dessert

Buckwheat flour recipes are mostly very easy to prepare. These cookies with poppy seeds are no exception.

Baking ingredients:

Buckwheat flour - 1.3 tbsp. (200 g).
Wheat flour - 0.8 tbsp. (130 g).
Sugar - 1 tbsp. (200 g).
Butter (pack) - 180 g.
Heavy cream (33%) - 60 ml.
A pinch of salt.
Egg - 2 pcs.

For decoration we will need:

Sugar - 1 tbsp. l.
Poppy - 18 g (1 tbsp.).

Let's start cooking:

Separate the yolks and pour the cream into them. Shake thoroughly with a whisk.
In a separate bowl, mix flour, butter room temperature and sugar.
Bring the resulting mixture to a crumb state and pour in the yolks and cream.
Knead dense dough, add flour if necessary.
Divide the dough into two sausages, wrap in cling film. Keep in the refrigerator for two hours.
Let's move on to decoration: mix poppy seeds and sugar for sprinkling. Coat the dough with egg white and sprinkle with the resulting mixture. Cut into small rings and bake at 180 degrees for 15 minutes.

Diet food

Kefir with buckwheat flour is a popular remedy for cleansing the body in folk medicine. The combination of these components is beneficial for the intestines, gently cleanses the liver and blood vessels, and, in general, is a source of useful substances.

You need to put a glass of kefir in the refrigerator overnight with a tablespoon of buckwheat flour dissolved in it. There is no need to be afraid that cold temperature will worsen the beneficial properties of the product. It does not affect the fermentation process in any way, but will avoid unpleasant odor from kefir in the morning. You need to consume this mixture before breakfast for two weeks; if you wish, you can add honey, herbs or even garlic to it.
This “cocktail” is used in many diets. And, according to reviews, very successfully. After all, buckwheat is very nutritious product, which means there is no need, as they say, to starve yourself in order to lose weight.

But such a mixture has serious contraindications. This recipe is only suitable for healthy people. For persons with liver diseases (especially hepatitis) or gastritis, use is practically raw cereal may threaten sharp deterioration well-being. Therefore, before you start taking kefir with buckwheat, consult your doctor.

Taking care of your health

And if you still doubt whether it’s worth taking on the preparation of this or that dish from buckwheat flour, then we suggest that you familiarize yourself with some of the advantages of this product:

This is an excellent source of easily digestible proteins. During Lent, it will be a good meat substitute.
Buckwheat does not cause allergic reactions. For individuals who cannot consume wheat flour, buckwheat can be a safe alternative.
Good for diabetics. It has a low glycemic index (54) and helps eliminate cholesterol.
Improves digestion. Is effective means for the treatment of dysentery and chronic intestinal disorders.
It's environmentally friendly pure product. After all, the plant develops quite quickly, is little affected by pests and usually does not require the use of pesticides or fertilizers.
Buckwheat products are good at removing excess fluid from the body, helping to reduce swelling.

Today, more and more people are trying to find more useful replacement regular wheat flour. They are of particular interest in the buckwheat composition, which in its properties is noticeably different from other analogues. It can be purchased at finished form or do it yourself, at home. With the right approach to using the product, you can expect to receive numerous positive results from it. Harm from consuming products made from buckwheat flour is also possible, but it can be avoided if you remember the contraindications.

Composition and features

Due to the fact that buckwheat is not a grain, but a pseudocereal, it does not contain gluten. It turns out that dishes based on buckwheat flour can be consumed by people suffering from gluten intolerance. The nutritious and valuable ingredient makes excellent pancakes, bread, muffins and cookies. As for the composition of the product, the following substances can be distinguished:

Proteins of plant origin. They maintain the texture of muscle tissue and are much more actively absorbed by the body than their animal counterparts.
Amino acids, including 8 essential ones. Thanks to them, human immunity is maintained at an optimal level. These substances also take part in metabolic processes and support the high functionality of organs and systems.

Advice: People who want to get rid of excess weight, are not obliged to refuse delicious baked goods. You just need to cook it from buckwheat flour. Despite the fact that it contains almost the same amount of calories as wheat, due to the presence of slow carbohydrates, the product is considered dietary.

Minerals potassium, magnesium, iron, phosphorus, manganese, cobalt, sulfur, molybdenum. The presence of these substances has a positive effect on the functioning of the heart and the condition of blood vessels. They help maintain water balance in tissues, stimulate metabolic processes and trigger the synthesis of hormones by the endocrine glands.
Flavonoids, in particular rutin. Especially useful for of cardio-vascular system, but besides this it has a number of important qualities.

Buckwheat flour does not contain vitamins, but it also does not contain cholesterol. In general, such a set of substances is enough for the product to please with its therapeutic and preventive properties.

Useful properties of buckwheat flour

Regular use products made from buckwheat flour can lead to the following positive results:

By strengthening the walls blood vessels and expansion of their lumen improves blood circulation. The blood is saturated with oxygen, which is transported to all organs, stimulating the functioning of the systems.
The level of bad cholesterol in the blood decreases. Thick blood thins slightly, reducing the likelihood of developing hypertension.
Fats stop being oxidized by free radicals, and lipid metabolism is normalized.
Buckwheat flour is often used in the diet of diabetics. It not only prevents the development of sugar surges, but is also used in the treatment diabetes mellitus 2 types.
Buckwheat flour contains many insoluble fibers, which help cleanse the gallbladder. The risk of stone formation in it is reduced simultaneously with the suppression of the secretion of bile acids.
Products based on the ingredient reduce the risk of developing osteoporosis in people of any age.
The intestines are cleansed and its walls are strengthened. Despite the improvement in appetite, gradual loss of excess weight begins.
Buckwheat flour can be used in the treatment of dysentery, chronic diarrhea, and a tendency to edema.

In general, buckwheat flour is valuable source vegetable protein. It does not contain toxins or pesticides. Due to the presence of beneficial fatty acids and complex carbohydrates the quality of skin, hair and nails improves.

Making buckwheat flour at home

Buckwheat flour can be found in almost any supermarket if desired. Despite this, many housewives prefer to cook it themselves, at home. The procedure consists of several simple steps:

We carefully sort the workpiece, remove all dirt and black grains.
We rinse it several times under running water until the liquid becomes clear. After this, dry the mass, it should completely get rid of traces of moisture.
All that remains is to grind the workpiece to flour using a coffee grinder, blender or food processor.

Flour can be made not only from regular buckwheat, but also from sprouted buckwheat. You will have to go to a health food store to purchase this product or the ingredient to create it. According to nutritionists, the benefits from it will be disproportionately more tangible. By the way, the composition prepared by yourself contains more valuable components than its store-bought counterpart, because during its processing we do not get rid of valuable husks.

Harm and danger of buckwheat flour

The main danger of buckwheat flour is that it can cause allergies. In sensitive people, it often causes a negative reaction in the form of swelling, itching, nausea, vomiting, shortness of breath, rhinitis or diarrhea. In particularly severe cases, anaphylactic shock may even develop.

Important! We must not forget that buckwheat flour contains a lot of fiber. Abuse of the product can cause flatulence, intestinal cramps and other signs of indigestion. The product is strictly contraindicated for Crohn's disease and irritable bowel syndrome. In these conditions, you should first consult a doctor.

Today, more and more people are using buckwheat flour to lose weight. To get a dish that stimulates getting rid of extra pounds, you need to mix 1 tablespoon of the product with a glass of 1% kefir. Let the mixture sit for a few minutes and drink before breakfast for 2 weeks. During this time, metabolic processes should shift and give clear results.

Buckwheat flour is considered a healthy alternative to wheat flour, so it is often chosen by people seeking healthy eating. The abundance of nutrients, the absence of gluten and the variety of uses explain why this product deservedly popular.

Composition and calorie content

The calorie content of buckwheat flour ranges from 340 to 353 kilocalories per 100 grams of product. In addition, the same amount accounts for 13.6 grams of protein, 71.9 grams of carbohydrates and 1.2 grams of fat. Since buckwheat flour is a derivative of buckwheat, which itself is rich in various vitamins and other important elements, its composition is also very useful. The product contains B vitamins, vitamin E, vitamin C and vitamin PP.

In addition, there is iodine, calcium, potassium, copper, sodium, sulfur, eight essential amino acids and many other important components.

Glycemic index

Glycemic index buckwheat flour is 54, which suggests that adding this ingredient to the diet is not only safe, but also highly recommended for people suffering from diabetes. The buckwheat derivative is believed to provide a feeling of fullness for a long time, which occurs due to a slow decrease in blood sugar levels. In addition, buckwheat is rich in chiroinositol, which is used to treat type 2 diabetes.

Benefits and harms

First, it is important to clarify that buckwheat flour that is made independently is much better. The fact is that at the factory, before grinding, the product is always cleared of husks, saturated useful substances. It is simply not possible to carry out this procedure at home, which means the composition will be richer. Regular consumption of buckwheat has a beneficial effect on the condition nervous system– it will be possible not only to normalize brain function, but also to begin to suffer less from stress and recover faster from difficult situations. In addition, the product helps cope with cholesterol and improve the functioning of the circulatory system.

Buckwheat derivative is beneficial for the intestines and pancreas, since its components are better side modify the process of digestion and assimilation of food. Finally, the immune system is strengthened and skin, hair and nails improve. The last point, by the way, explains why buckwheat flour is so often used to make masks, tinctures and scrubs. Despite the average calorie content, this product is also used for weight loss. The bottom line is that a significant part of the kilocalories comes from proteins, not carbohydrates, which means that eating flour does not harm your figure.

It is important to mention that the absence of gluten makes the product safe for those whose bodies cannot tolerate it.

When consuming buckwheat, blood circulation accelerates, the blood is filled with oxygen, and the heart begins to work more steadily. Calcium is better absorbed, which strengthens bones. Toxins and waste come out just like excess water. Puffiness under the eyes disappears, hair begins to grow better, and the skin is cleansed thanks to the beneficial effects on the intestines. In addition, the contained vitamin E slows down the aging process.

As for the negative consequences, of course, buckwheat flour is not recommended for people suffering from individual intolerance to the product, manifested in allergic reactions. In addition, sometimes consuming buckwheat leads to increased flatulence and cramps in the intestines - therefore it is strictly prohibited for irritable bowel syndrome. The same applies to Crohn's disease.

How to do it at home?

Making buckwheat at home with your own hands is not difficult. In addition, when cooking from green buckwheat, that is, unpeeled, you can guarantee maximum benefit product. First, you will have to carefully sort through all the grains, rid them of debris, pebbles and blackened samples. Then the cereal will have to be washed - it is more convenient to do this in a sieve under a running tap. If this is not possible, then water is poured into the container with the cereal, which will need to be changed due to contamination. Thus, it is poured and drained several times until it is completely transparent. Then, after drying on a paper towel, the grains are placed in a food processor, blender or coffee grinder, which will grind them to the consistency of flour.

By the way, when purchasing flour, preference should be given to the dark variety containing large quantity nutrients. However, both home and finished products has an extremely short shelf life.

Besides high temperatures and improper storage contribute to the fact that it can go rancid. Therefore, buckwheat flour should always be stored in the refrigerator in a hermetically sealed container. But even in cold storage, storage is limited to a period of one to three months, and it is important to consume the product before it expires.

Application

The scope of use of buckwheat is very extensive: from ordinary cooking before treating various diseases. Reviews indicate that the product is an effective choleretic agent. To do this, a tablespoon of powder is diluted in a glass of kefir, cooled overnight and consumed in the morning on an empty stomach an hour before meals. For atherosclerosis buckwheat used for making jelly.

In glass cold water dilute two and a half spoons of powder. Separately, a liter of water is boiled, into which buckwheat liquid is immediately poured after boiling. The jelly should be brought to readiness for fifteen minutes, stirring occasionally. When there are only a couple of minutes left before the process is completed, you can add honey, nuts and dried fruits to the drink.

In the case when the patient suffers from thyroid disease or pancreatitis, it is recommended that he combine buckwheat with walnuts. A glass of flour and a glass of chopped nuts are mixed thoroughly, after which everything is poured with honey and put in the refrigerator for a couple of hours. The medicine must be stored at a low temperature, and it must be used only once every seven days before meals in the amount of one tablespoon. In case of diabetes, a spoonful of buckwheat flour is diluted in a glass of kefir and used daily thirty minutes before meals for ninety days.

As for cooking, Most often, buckwheat flour is used in the diet for weight loss. It can be used for baking, making pancakes and even making pasta. Alternatively, in any recipes calling for wheat flour, you can replace this ingredient with buckwheat. For example, bake bread, make cheesecakes and pancakes, cook porridge, prepare dumplings and others delicious dishes. Buckwheat flour will give dishes additional airiness and will not spoil the usual taste.

Buckwheat derivatives are often used for cooking porridge, which is suitable not only for adults, but even for infants. Pediatricians recommend choosing it for the first complementary foods. A teaspoon of powder is mixed with 100 grams of water or milk and placed on the stove. While the mixture is boiling, it must be stirred all the time.

The cooking time after boiling depends on the required consistency - the more liquid the porridge should be, the less it will have to be cooked.

Low hemoglobin requires the use of a mixture of buckwheat, nuts and dried fruits. A glass jar is prepared in which the ingredients processed in the blender are placed in equal quantities. walnuts, prunes, raisins and dried apricots. Next, a few tablespoons of buckwheat flour are added there, and everything is filled with honey. After standing for two to three hours in the cold, the product is ready for use. Every day after a meal you will need to eat one tablespoon.

Flour itself, without any admixtures, fights heartburn - it is enough to take one quarter of a teaspoon three times a day. In case of anemia, it is necessary to increase the dose - three tablespoons of powder three times a day before meals. Swelling of the legs and cramps are normalized with a tablespoon a day. In each case, the flour must be washed down clean water. Problems with the pancreas are solved using a two-step technique. First, pour a tablespoon of powder into a glass of kefir overnight. In the morning before meals you will need to drink a glass of water, and after a quarter of an hour - flour kefir. In all situations, it is a good idea to add medicine buckwheat honey– and the benefits will increase, and the taste will change for the better.

If the food is intended for older children, then at the end you can add sugar, dried fruits, butter or a little salt. Porridge for adults is cooked in the same way, only more ingredients are taken.

It is traditional to prepare pancakes with buckwheat flour, which can be either yeast or yeast-free. In the first case, 10 grams of dry yeast are mixed with a small amount warmed milk, a tablespoon of sugar and a tablespoon of flour. The suitable dough is then combined with four beaten eggs, a liter of warm milk, two glasses of buckwheat flour and two glasses wheat flour, 100 grams of melted butter and a pinch of salt. After thoroughly mixing all the ingredients, you can start baking pancakes.

In the second case, use 125 grams of wheat flour, 125 grams of buckwheat flour, half a liter of milk, half a glass of warm drinking water, two eggs, 50 grams of melted butter and sugar and salt. Cooking occurs in a similar way.

About how to cook Lenten pie with buckwheat flour and cocoa, see the next video.