Recipe
GrainLabs recipe: Tritordeum pancakes
These Tritordeum pancakes bring a subtle Mediterranean character to a classic Dutch staple, made with Tritordeum, a grain of Spanish origin known for its mild sweetness and higher fiber content compared with many refined wheat products. Soft yet satisfying, they provide a carb-rich meal with moderate amounts of protein and fat, making them a versatile option for training days and everyday meals. Because of their fiber content, they are best enjoyed several hours before exercise, particularly before longer or lower-intensity sessions where sustained energy is beneficial. Closer to high-intensity training or competition, some athletes may prefer lower-fiber carbohydrate options for easier digestion. For recovery, pair them with fruits and a protein-rich topping or side, such as yogurt or skyr to better support muscle repair and adaptation.
20 min - 185 kcal per serving - 5 ingredients
Ingredients
The batter
- 600 g
- Tritordeum banketmix (GrainLabs)
- 5 pcs
- Eggs
- 1000 ml
- Milk
- 100 g
- Sugar
- 15 g
- Butter or Olive oil
Supplies
- 1 pc
- Mixer or whisk
- 1 pc
- Mixing bowl
- 1 pc
- Frying pan
- 1 pc
- Ladle
Preparation steps
- Ensure all ingredients are at room temperature. Weigh the ingredients.
- Put the mix in a mixing bowl and add half of the milk.
- Whisk the mixture with a whisk or mixer until smooth.
- While stirring, add the rest of the milk, eggs, and sugar.
- Heat some butter or a splash of olive oil in a frying pan. Pour a big spoon of batter into the pan, let it spread over the bottom, and fry the pancakes until golden brown on both sides.
Nutritional values (per pancake)
- Energy
- 185 kcal
- Carbs
- 28 g
- Protein
- 6 g
- Fats
- 5 g
- Fiber
- 3 g
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GrainLabs is a knowledge centre where consumers, grain processors, scientists, healthcare professionals, and sports experts share knowledge and collaborate to allow grains to flourish optimally in our diet. After all, nutrition is the most important element for improving our body’s performance.
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