Buckwheat Pancakes

Eating healthy can be fun. Healthy food offers such a huge space for experimenting and creativity! To be honest, sometimes healthy food literally asks for some new ideas… We can’t just eat salads, or I can’t at least 🙂 And trying to avoid some obviously not as healthy foods requires to add flavour in a different, not as traditional way. (let’s face it, nothing can beat the taste, butter gives to dishes…and there are many more examples like this).

Cheshire Food Blog

It’s quite a while ago, I just got totally sick of buckwheat. It’s an amazing ingredient, but I just needed a change, so I thought I would make it to a “pancake” to add a little bit of “bite” and crunch to it. Well….the result was DELICIOUS!

RECIPE: Buckwheat Pancakes

Serves 2 (only as a side)

Ingredients:

  • 120g uncooked buckwheat
  • vegetable stock
  • 2 eggs
  • handful of frozen garden peas
  • 100g mushrooms (washed and cut into tiny pieces)
  • parsley (fresh, chopped)
  • paprika
  • salt & pepper

Method:

  1. Cook the buckwheat as per instructions on the package – I usually replace water with vegetable stock for extra flavour. Leave to cool down when cooked.
  2. In the meantime, cook the peas and mushrooms in a separate pan with a little bit of butter / oil. Leave to cool down as well.
  3. When all is cold, mix all ingredients until all is incorporated. FIRST ADD JUST ONE EGG AND CHECK CONSISTENCY!!! It should form a mixture that holds together, thicker than pancakes but runnier than burgers…if that description makes sense?! 😀 Add the second egg, if mixture doesn’t really hold together.
  4. Fry little pancakes in a frying pan with a little bit of oil, for 4 minutes each side (depends how thick you make the pancakes).
  5. Serve either as a side (in the picture with lamb and red cabbage) or as a healthy main, maybe with some grated cheese on top 🙂

Cheshire Food Blog

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