This week were celebrating Shrove Tuesday early with Savoury Buckwheat Pancakes. A change to the usual lemon and sugar, these pancakes are gluten and dairy free. The buckwheat gives a delicious nutty and earthy flavour which pairs perfectly with the almond milk.
I’ve topped mine with steamed cavalo nero, a grating of Gouda and a poached egg. You can get creative with toppings; such as mushrooms and lentils, roasted squash, red pepper and chickpea or spinach, tomato and ricotta.
Let me know your savoury pancake favourites!
Makes 4-6 pancakes:
100g buckwheat flour
300ml almond milk
2 tbsp water
20g butter or dairy free alternative
To top one pancake:
2 leaves of cavalo nero, taken off the stalk
10g gouda cheese
Salt & pepper
Method for Savoury Buckwheat Pancakes:
- Sieve the buckwheat flour into a medium bowl, make a well and crack in the egg. Start to whisk and then gradually add the almond milk, add bit by bit to avoid a lumpy mixture. Finally add the water, you should have a thin pancake batter.
- Heat a non-stick or cast iron pan on medium high heat, when hot add half the butter. Once the butter has melted ladle the batter into the hot pan, making a thin layer that covers the bottom of the pan. Leave for a couple of minutes then flip and cook the other side. Transfer to a warmed plate while you cook the rest. You may only need a dab of butter for the next pancakes as the first seems to season the pan.
- Whilst cooking the final pancakes prepare your toppings. Steam or fry the kale and poach the egg.
- To serve top each pancake with the kale, grate over the cheese and then top with the poached egg.
If you want a sweet option this Shrove Tuesday try our Sugar Free Buckwheat Pancakes with Cinnamon Nut Cream.