Buckwheat is naturally free of gluten because it’s not a grain, but a polygonaceous plant and is even related to rhubarb. It’s a powerhouse of nutrients and provides a high content of fiber and protein. The grains contain three times as much lysine as most other cereals – this essential protein provides strong bones among other things. In addition buckwheat contains plenty of vitamin E and B1 or B2, minerals such as potassium, iron, calcium, magnesium as well as silicic acid, which is very important for skin and hair.
Ok let’s get to the recipe. We filled the pancakes with a delicious spinach mushroom mixture. We also made a version with vegan cheese and the kids liked it too.
Here is the recipe for buckwheat pancakes with spinach:
Buckwheat pancakes with spinach
Healthy buckwheat pancakes with only a few ingredients, filled with spinach. Quick to make and delicious for children and adults.
- 250 gr (2 cups) buckwheat flour
- 150 ml (3/4 cup) sparkling water
- 300 ml (1 1/4 cups) soy milk
- 1 tsp baking powder
- 1 1/2 tsp salt
- 2 pinches of salt
- 1 Tbsp oil (for example olive)
- 1 pinch of paprika
- chopped fresh or frozen herbs of your choice
- 2 shallots
- 1-2 garlic cloves
- 100 gr (3.5 oz.) mushrooms (for example shiitake)
- 400 gr (14 oz.) leaf spinach
- 2-4 Tbsp vegan cream or sour cream
- 1 tsp salt
- 2-3 pinches of pepper
- 2-3 pinches of nutmeg
- Mix all ingredients and allow the dough to rest for 10-15 minutes
- Bake the pancakes in a pan with 1-2 Tbsp oil, if you have a well coated pan you won’t need any oil
- Finely chop the shallots and garlic
- Heat up the pan with 1 Tbsp olive oil and fry them for 3-4 minutes until they are glassy
- Wash the leaf spinach and roughly chop it if the leaves are large
- Add them to the pan and fry them for another 5-8 minutes
- Add vegan cream or sour cream and season with the herbs
Your delicious Buckwheat pancakes with spinach is ready to serve. Your family and fiends will simply love this healthy recipe.