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  • Writer's pictureChrista Maynard

Buckwheat pancakes

Basic pancake (crepe) recipe plus various options for savoury and sweet toppings

Serves 2-3 pers (6-8 pancakes)~ (double quantities to serve 5, ~12-14 pancakes)

These can be made from a blend of gluten-free flours, and you can go wild experimenting with different savoury fillings... and perhaps sweet fillings to use up any leftover pancakes. I normally serve 2 savoury pancakes per person, and one 'dessert' pancake.

Ingredients (pancakes):

  • 2 eggs (alternatively 1 tbsp psyllium husk + 1dl extra water)

  • 1 cup buckwheat flour or gluten-free flour mix*

  • 1 tbsp coconut milk (or ½ tbsp olive oil or MCT oil).

  • 1 cup water (or more if needed)

  • Coconut oil for frying

*GF-pancake flour mix: Mix buckwheat flour, cassava flour/tapioca flour, amaranth flour, and even sorghum or teff flours, and store in a jar for use in pancakes. There is no magic ratio.

Note: I have found that psyllium husk leads to more fragile pancakes, and the moisture has more trouble evaporating. If you are not on a vegan or egg-free diet, use eggs for the optimal pancake.


  • 300g mushrooms (or quorn färs)

  • 2 tbsp pine nuts or a handful of walnuts

  • 4-6 tbsp special pesto or herb pesto (see recipe). OR creamy spinach sauce (recipe below)

  • 8-12 cherry tomatoes

  • 1 medium avocado

  • 4-6 slices (80-100g) goat cheese (if not excluding dairy)

  • 8-12 basil leaves

  • Large handful rocket

Method (pancakes):

Whisk eggs (if using) with the coconut milk or oil, add half the flour, and whisk in, alternately adding the water and remaining flour, whisking to a smooth consistency. Let sit covered for at least 1h (or refrigerated for longer).

Add more water if needed to desired pancake consistency. Fry pancakes in a non-stick fry pan on low-medium heat with a smear of coconut oil until dry on top, then flip until ready on the other side.

Method (filling):

In a separate frypan, sauté mushrooms (or Quorn färs) and any other vegetables you want to add (eg. asparagus, garlic, leek, red onion), in olive oil, adding pine kernels/walnuts toward the end. Set aside until use.

Topping your pancakes:

In the slightly warm fry-pan, spread each pancake with 1 tbsp pesto. Scatter 1 slice goat cheese (if using) chopped roughly over one half of the pancake, followed by sautéd mushroom and any other veg, plus 2 chopped cherry tomatoes, 4 slices avocado, and a few basil or rocket leaves (if this takes too long, simply ask each person to compose their own pancakes with a selection of toppings at the dinner table. The only down-side is that the pancakes will be less warm).

Alternative to pesto: Creamy vegan spinach sauce

substitute the pesto/special pesto for a creamy spinach sauce.

Ingredients (spinach sauce):

  • 1 small onion

  • 1 clove garlic or 1/2 tsp garlic powder (optional)

  • 1/4 tsp Himalaya or sea salt

  • 1/2 tsp nutmeg

  • ~1 cup frozen spinach cubes (or equivalent fresh spinach.. perhaps 200g)

  • 2-3 medium broccoli florets (can include a lot of stem)

  • ~2 tbsp olive oil

  • ~1-2dl water

Method (spinach sauce):

  1. Finely chop the onion and saute in a small sauce-pan with a little olive oil until transparent.

  2. Add 1/4 tsp Himalya/sea salt and with 1/2 tsp nutmeg, and saute a minute more.

  3. Add frozen spinach cubes or equivalent fresh baby spinach, and broccoli, plus a small amount of water (half-covering the contents).

  4. Simmer gently with lid on until softened (ca 5-10min)

  5. Add 2 tbsp almond flour and simmer a further 2-5min.

  6. Remove from heat, and allow to cool slightly, then add 1tbsp olive oil and 1/2 dl nutritional yeast flakes.

  7. Blend to a creamy sauce with either a hand held blender or a small bench-top smoothie maker. (you'll need larger quantities to make this in a regular blender). If you want the sauce creamier, add more olive oil and blend more.

  8. Spread a generous dollop over your pancake before adding other toppings, and store unused sauce in a glass jar in the refrigerator.

Dessert pancake ideas:

  • Tahini and banana

  • Tahini, banana and a few fresh/frozen blueberries, or a dollop of berry compote.

  • Tahini and honey

  • Yoghurt, banana & frozen blueberries, berry compote or chopped summer fruits

  • Home made Nutella*, with a dollop of berry compotte (*Roast hazelnut spread made with dates, cacao, coconut oil & water. Recipe coming..)

Sweet potato, peanut butter and honey pancakes:

Odd as it may sound, the result is extremely tasty, bright orange, and it received an 8.5 - 9 out of 10 from my 9 & 12 year olds on first test.

Simply mash a piece of baked sweet potato together with a dollop of peanut butter and a small amount of honey. Spread on the pancake, fold, slice and enjoy!!

  • 1dl baked sweet potato mashed

  • 1 tbsp peanut butter

  • 1 tsp honey

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