Quick & easy gluten-free, dairy-free savory buckwheat pancakes with avocado. A simple technique + replace usual bread with this as a breakfast “sandwich”.
Buckwheat obsession: Buckwheat Pancakes vs Wraps
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. Therefore, I like to replace usual bread with these buckwheat pancakes or “wraps” (recipe here).
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!
Why I love buckwheat? Not a Grain?
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.
Since 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 Pancakes with Avocado (Dairy-Free & Gluten-Free)
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:
- Whisk together all the pancake ingredients. Let the mixture stand at room temperature about 10-15 minutes.
- 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.
- Smash the avocado with a fork. Season with salt & pepper. Add lime juice.
- Serve the buckwheat 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”.
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