Buckwheat Cakes

Ingredients

250 g buckwheat

3 eggs

3 avocados

100 g parmesan cheese

2 tbsp herbs

200 g alfalfa sprouts

3 tbsp lime juice

4 tbsp olive oil

Salt

Pepper

Toast the buckwheat in a non-stick frying pan for 5 minutes, cool, and pour into boiling water (the water should barely cover the buckwheat). Transfer the cooked buckwheat to a blender, add the eggs, herbs, and Parmesan. Season with salt and pepper. Blend briefly.

Cut the avocado in half and remove the pits. Sprinkle with lime juice and place the alfalfa sprouts in the well. Season lightly with salt and pepper.

Heat the oil in a nonstick frying pan. Spoon the batter into the pancakes to form small patties. Fry for 5 minutes on one side and 3-4 minutes on the other. Serve with avocado.

Enjoy!