We love our sweet banana and buckwheat pancakes on a Sunday morning, but here is a savoury take on those that has become a mid week staple. I really do love buckwheat flour; it’s wholesome, nutritious and happens to be gluten free too. And of course a good whack of veggies through a delicious little pancake is an absolute winner.
Serve as a side to eggs, meat, fish, chicken or a veggie soup or simply enjoy as a snack.
The batter will keep in the fridge for up to 3 days, making it super simple to whip one up as you need.
1/2 cup buckwheat flour
1/4 teaspoon aluminium free baking powder
1/4 teaspoon baking soda
2-3 pinches salt flakes
60g zucchini, skin on, roughly chopped
1/3 cup frozen peas, thawed
A handful baby spinach leaves (or kale leaves, stems removed)
1/2 cup coconut milk
1/4 cup water
1 teaspoon macadamia oil
Place all the ingredients in the blender and blend until smooth. Transfer to a glass bottle or tall jar (easy for pouring).
Warm up a little olive oil/ghee/coconut oil in a small frying pan over medium heat. Tip pan so that oil is evenly distributed. Reduce heat slightly. Pour some batter in (quantity depending on the size of pancake you’d like but just ensure not too thick). Cook until air bubbles appear on the top surface of the pancake, flip and cook on second side.
Store any left over batter in the fridge for up to 3 days. Take batter out of fridge 10-15 minutes or so before ahead of time and give bottle a good shake before cooking.