SAVOURY BUCKWHEAT PANCAKES
Power-Up your lunch with these savoury buckwheat pancakes topped with hummus, sun-dried tomatoes, roasted peppers and rocket. Don’t be fooled with thinking this recipe requires lots of time or ingredients. These pancakes are super simple to make, all you need is some buckwheat flour, water and apple cider vinegar, and they take less than 10 mins to whip up! Plus you can great creative with your toppings based on what you have the fridge (see below for some topping inspiration).
This recipe is great for those that are sensitive to gluten as buckwheat is in fact a pseudo-grain. It’s a fruit seed, related to rhubarb and sorrel. It’s also a complete plant based protein (containing all nine essential amino acids) and a good source of fibre. Its carbohydrate content is slowly absorbed into the blood stream, and therefore it can help improve blood sugar control and keep you fuller for longer.
Servings: 1 (makes 4 small pancakes or 1 large pancake)
Time to create: < 10 minutes
Ingredients
Pancakes:
60g buckwheat flour
100ml water
1 tsp of apple cider vinegar
Salt + Pepper to taste
Toppings:
5 sun-dried tomatoes chopped
1 tbsp of roasted peppers sliced
Hummus
Rocket
Method
Stir all ingredients for the pancakes together until it forms a smooth batter.
Warm some olive oil in a pan over a medium heat and add a 1tbsp of the batter per pancake into the pan (you may have to do this is stages dependent on pan size) or alternatively make 1 large pancake. Cook on each side for 3 minutes until slightly golden.
Add a dollop of hummus per pancake and pile up your toppings!
Other topping ideas:
Smashed peas, mint and feta
Garlic mushrooms and spinach
Roasted tomatoes and avocado
