Savory Buckwheat Pancakes

Quick & easy gluten-free, dairy-free savory buckwheat avocado pancakes with a simple technique that makes your pancakes even tastier. Replace your usual bread with these small pancakes and use it as a breakfast “sandwich”.

Gluten-Free Buckwheat Pancakes_ Healthy Laura_ Food Photography & Styling

Buckwheat is one of the ingredients that I have loved for years. However, somehow I always forget it. I remember to use it only when my fridge is empty, and I don’t have anything else to work with. I like to replace usual bread with these pancakes or buckwheat “wrap” (recipe here).

Quick Buckwheat Wrap_ Healthy Laura_ Food Photography

You can find my other buckwheat “wrap” recipe here.

The avocado topping is optional, and you can use whatever “sandwich” topping you prefer. No strict rules here and you can go creative!

Dairy-Free Buckwheat Avocado Pancakes_ Healthy Laura_ Food Photography & Styling

Why I love buckwheat? It’s one of the best gluten-free “seeds” (that’s right, even though some people say it’s a grain, it is a SEED). That’s why many people who are sensitive to grains can still enjoy buckwheat. My body is quite sensitive to all the grains, but buckwheat works perfectly for me. Also, I highly recommend to soak them because then it’s easier to digest this amazing ingredient!

Savory Buckwheat Avocado Pancakes

about 8 small pancakes

Preparation: 5 minutes (+ 10 minutes waiting time)

Cooking time: 5 minutes

Ready: 20 minutes

Nutritional information (per one pancake, without topping): 56,5 kcal, Protein: 2,3 g, Net Carbs: 8,5 g, Fat: 1,23 g

Ingredients:

  • 1/2 cup raw buckwheat (soak* overnight or at least few hours)
  • 2 tbsp raw buckwheat flour
  • 1 clove minced garlic
  • pinch of chili flakes (optional)
  • 1/4 tsp oregano
  • 1/4 tsp pink salt
  • 1 egg
  • 1/4 tsp olive oil (+ some for greasing the pan, you can use coconut butter as well)
  • For serving (optional)**: 2 smaller avocados, 1 tbsp lime juice, salt, pepper, green leaves, sesame seeds

Instructions: 

  1. Whisk together all the pancake ingredients. Let the mixture stand at room temperature about 10-15 minutes.
  2. Grease the non-stick pan with a little bit of oil (use only a few teardrops) in medium heat. Pour about 1 tbsp of batter. Cook the pancakes a few minutes on each side (the key is not to touch it at the beginning, and you can turn it once it stays together). Repeat the process with the rest of the batter.
  3. Smash the avocado with a fork. Season with salt & pepper. Add lime juice.
  4. Serve the pancakes with smashed your avocado mixture, extra avocado, salad leaves, and sesame seeds.

* You can boil it before as well until soft. However, I highly recommend soaking the buckwheat because of the health benefits).

** You can replace usual bread with these “pancakes” and use whatever topping you like with your “sandwich”.

Savory Buckwheat Pancakes_ Healthy Laura_ Food Photography & Styling

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