Buckwheat flour – 250 g

Rye flour – 50 g

1 egg

A pinch of salt

Oil – 3 tablespoons

Baking powder — ½ tablespoon

Mineral water – 300 ml

Ribella Hummus Shiitake

Chopped vegetables of your choice


Mix the egg, buckwheat and rye flour, salt and oil with a fork in a medium-sized bowl. Slowly add the mineral water while mixing. Leave the mixture for 30 minutes. Use plain water to thin the mixture, but make sure that it is not too thin. Heat the frying pan with some oil and pour the mixture with a ladle. Bake both sides, few minutes longer than regular pancakes. Fill the finished pancakes with Ribella Shiitake hummus and finely chopped vegetables of your choice. You can use hummus alone, without adding vegetables… And that’s it!

These healthy and tasty pancakes are perfect for any occasion. Enjoy!