Savoury Gluten Free Pancakes

Pancakes are one of my all time favourite weekend meals. Usually, pancakes are a type of dessert (you can see my favourite Sweet Pancakes Recipe here). For this Pancake Tuesday, I decided to stretch the limit for pancakes and to create this savoury pancake recipe.

You can choose what toppings you like. Think of these savoury pancakes like a big sandwich and choose toppings accordingly.

My favourite plant based toppings are:

• Tofu

• Beans

• Nut butters

• Scallions

• Hot sauce

• Tahini sauce

• Any fresh vegetables

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Savoury Gluten Free Pancakes

Yields aprox. 8-10 pancakes

Instructions:

1. Mix the dry ingredients (buckwheat flour, baking soda, turmeric, salt) in a big bowl.

2. In a smaller bowl, mix the wet ingredients (milk, apple cider vinegar).

3. Add the chopped herbs and the mixed wet ingredients on top of the dry ones. Mix everything until you form a nice batter. You can add more water if the batter seems too thick.

4. Place a pan on medium/low heat. Use a napkin to gently graze the pan with oil.

5. Add 1 ladle of the batter in the pan and cook for 2-3min or until it forms little bubbles on the top. Flip the pancake and cook it on the other side. Repeat until all batter is gone.

Ingredients:

• 2 cups buckwheat flour

• 2 teaspoons baking soda

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• 2 cups unsweetened milk

• 2 teaspoons apple cider vinegar

• 1 tablespoon chopped fresh herbs of choice

• 1-2 tablespoons sunflower/rapeseed/coconut oil

• savoury toppings (beans, spinach, fresh veggies, tahini sauce, hot sauce, nuts & seeds)