We all love a nice stack of pancakes preferably drizzled with chocolate or a protein rich nut butter and served with juicy berries, but have you tried savoury pancakes?
Savoury pancakes make a wonderful dinner and can literally be any flavour you want and filled with anything you like.
By using a simple batter recipe, you can add in different veg for brightly coloured pancakes…think beetroot or spinach, kale or carrot and turmeric. You really can go wild!
Buckwheat is a wonderful versatile gluten free grain that lends itself well to pancakes and crepes. It isn’t packed full of B vitamins needed for energy production, create new blood cells and other tissues. B vitamins also help with immune function, antibody production and hormone production.
Buckwheat is also a great source of protein, fibre needed for gut health as well as its ability to suppprt heart health, promote weight loss and reduce instances of type 2 diabetes and improve blood sugar balance.
The recipe below is for my delicious spinach buckwheat crepes but feel free to add in any other veggies you like and although we filled ours with quinoa, mushroom and tempeh and added a beetroot and yoghurt sauce, you can pretty much fill it with anything you like such as ricotta and spinach, creamy mushrooms, or even harissa spiced salmon or chicken.
Savoury Spinach Crepes
3/4 cups buckwheat flour
Large handful of spinach
Salt and water
I’m a blender add the flour and spinach and blend until you have a lovely green flour
Pour into a bowl and add some salt to taste and add water until you get a lovely green runny crepe batter
Heat some oil in a pan over a high heat and ladle some batter into the pan and using the back of the ladle smooth out into a thin circle. Cook until golden at the bottom and flip over and cook the other side. This should all take around 2 minutes for each crepe.
Place on a plate and cover with a tea towel to keep warm.
Fill with your favourite fillings, wrap and enjoy.
Why not add turmeric or beetroot for a wonderful yellow or red colour.