Good Morning, good afternoon or good evening ! This savory green buckwheat pancakes recipe is the most versatile recipe ever, ever, ever! Obviously, it is healthy too with a lot of vitamins, fiber and minerals. I got inspired for this recipe by Green Kitchen stories and I’ve adapted it to my taste and favorite greens.
The batter of this recipe is very easy to prepare. It’s a savory pancakes recipe because pancakes are not only for kiddos. Ha. Basically, you can accompany the pancake with mash sweet potatoes, green peas or whatever you have at home.
I like to add the most healthy green leaves to the batter of my green buckwheat pancakes. How do I do that? I incorporate some kale, parsley, broccoli and basil to the batter. And to make it more nutritious and tasty, I’ve added some spinach, cilantro and mint too.
Eggless and gluten free cooking can be a little bit tricky sometimes, here it’s not. I just recommend that you let sit the batter for 10-20 mins or even more, to be sure that the pancakes hold better.
These flavorful green buckwheat pancakes are a filling breakfast, lunch or brunch. Accompany it with avocado or more vegetables (see the recipe) or some roasted potatoes or sweet potatoes and tofu scrambled eggs, it tastes like heaven!
Another idea would be to top them with my healthy coleslaw or my barley lentil salad or it could be a scrumptious dinner in combination with my butternut kale curry or butterbeans, broccoli with pesto!
Top Tip
Enjoy the pancakes freshly made. When you cook the pancake, add few drops of oil to the non stick pan and spoon 1/4 of the batter to the pan and cook until bubbly on top. Then flip the pancake and cook until golden on the bottom.
If you have too much batter, keep it in the fridge for up to 2 days and prepare your fresh pancakes right before the next meal.
Healthy green buckwheat pancake and…
Filling, versatile, easy and green heaven !
If you make it
If you make the green buckwheat pancake, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
GREEN BUCKWHEAT PANCAKE
INGREDIENTS
GREEN PANCAKES
- 1 cup buckwheat flour
- 2 tbsp millet or rice flour (or more buckwheat flour)
- 1 cup water
- 1 lime juice
- 1 cup green leaves (kale, mint, parsley, cilantro, basil, spinach)
- 2 small broccoli florets
- 1 pinch cumin powder
- 1 pinch Himalayan salt or more to taste
- 1 pinch cayenne pepper
- 1 tsp spirulina powder (optional)
- 1 tbsp coconut oil for frying
TOPPING
- 1 cup green salad (spinach, kale, arugula, watercress)
- 1 sweet potato (cut into chunks)
- ยผ cup cauliflower florets
- ยฝ cup frozen peas
- ยฝ cup organic chickpeas *
- 1 tbsp Hemp seeds (optional)
- 1 pinch nutmeg powder
INSTRUCTIONS
PANCAKE
- Place all the ingredients for the pancakes in a high speed blender and blend until well combined.
- Let the batter sit for 10-20 minutes. Meanwhile cook the topping (see below).
- Heat a small pan for the pancakes with a drizzle of coconut oil. Make sure that you take a non stick pan. Spoon 1/4 of the mixture onto the pan and cook until bubbly on top, then flip and cook until golden brown on the bottom.
- Cook one pancake after the other and keep them warm in the oven on 50C (until you are done).
TOPPING
- Peel the sweet potato and steam it for 10-15 minutes until soft.
- Heat another small pan and roast the cauliflower florets for 5-7 minutes until they are getting brown.
- Boil the frozen peas for 5 mins in water. Drain them and keep them on the side.
- Place the steamed sweet potato in a bowl and mash it with a fork. Add some Himalayan salt and a pinch of nutmeg.
- Take a plate, arrange each pancake and top it with the salad. I use watercress, chickpeas, peas and cauliflower florets.
- Scoop the sweet potato mash on the side or on top. Drizzle everything with some hemp seeds. Enjoy!
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