Buckwheat and Veggie Pancakes with Guacamole

A vegan, gluten-free breakfast that is loaded with nutrients. It will keep you feeling satiated for a long time.

The nutty flavor of buckwheat and the crunch from spring onion is what makes these pancakes so delicious. I did not know what to expect from buckwheat flour until I started using it recently. It is quite starchy and that’s why works really well for making pancakes. These pancakes also work well as a replacement for roti/chapati in your meals.

Why include more buckwheat into your diet?

The name might sound misleading, but buckwheat is not related to wheat. In fact is not even a grain. Buckwheat is a (gluten-free) seed that has enormous health benefits. Listing below some of the main health benefits of buckwheat:

  • It controls high blood pressure and LDL (bad) cholesterol and discourages obesity.
  • Buckwheat is rich in soluble fiber, which aids in digestion.
  • Buckwheat has a lower glycemic-index. It also helps to improve blood sugar control making it a good choice for people having diabetes.
  • Buckwheat is high in minerals like zinc, copper and manganese.
  • Buckwheat could help prevent anaemia. It is known as ‘blood building’ food because of being rich in antioxidant polyphenols.

Where to find buckwheat in Germany?

Buckwheat is available whole (seeds) as well as in flour form. Whole buckwheat is called ‘Buchweizen’ in German and buckwheat flour is called ‘Buchweizenmehl’. For this recipe, you will need buckwheat flour. You can find buchwheat flour at well stocked grocery stores in Germany like Edeka, Rewe, Hit, Real etc., and also at the food section in DM and Rossmann.

Guacamole- A perfect side to the pancakes

While I was testing the recipe for the buckwheat pancakes, I had some leftover guacamole from breakfast from earlier that morning. I tried the pancakes with the guacamole and the combination worked perfectly. Guacamole is such a huge favorite at our place that I have to divide it into bowls for everyone otherwise they will be fighting over their portions. What is important for making a good guacamole is using a ripe avocado. However, selecting the right avocado from the market could be tricky. I am sharing some tips to keep in mind while buying avocados from the store.

How to select and store avocados?

Hass avocados are the rough-skinned variety you’ll commonly find in the grocery store.

  • Look for ones that have brownish tint rather than green ones.
  • Press gently with a thumb. The avocado should slightly give in. If it’s too hard that means the avocado is unripe, and if it’s too soft that means that the avocado is overripe.
  • Take care while transporting the avocado from the store to your home. They must be placed in a way that they do not get bruised.
  • Store the avocados into the vegetable section of the fridge. Take care not to load anything over the avocado, otherwise they will get bruised.
  • If you can wait for a few days for consumption, you can buy unripe ones as well and leave them on the countertop until they ripen. To check if they have ripen enough, press in gently with a thumb and they should slightly give in.

Ingredients at a glance

Watch the video instructions below to easily follow the recipe

Buckwheat Veggie Pancakes with Guacamole

A healthy and wholesome breakfast combo which will keep you satiated for a while.
Prep Time 10 mins
Cook Time 20 mins
Resting time 10 mins
Course Breakfast
Servings 4 persons

Ingredients
  

For the pancakes

  • 3 stalks of spring onion
  • 1 medium (150 grams) zucchini
  • 1 medium (100 grams) carrot
  • 1 cup (140 grams) buckwheat flour
  • 2 tsp ground/ crushed flaxseeds
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • 100 ml+ 50 ml water
  • 2 tsp olive oil

For the guacamole

  • 1 big ripe avocado
  • 1 ripe tomato (finely diced)
  • ½ finely diced red onion
  • ½ tsp paprika powder
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ½ tsp salt
  • ¼ tsp freshly crushed black pepper
  • a few drops of lemon/lime juice

Instructions
 

For the buckwheat and veggie pancakes

  • Finely slice the spring onion. Grate the zucchini and carrot. Transfer the veggies to a big bowl.
  • Add the buckwheat flour, ground flaxseeds, turmeric powder and salt. Rub and mix the flour and spices into the veggies with hand.
  • Once everything is well combined, start adding 100 ml of water gradually. Add a tablespoon of water at a time and incorporate it into the batter. The batter will look thick at this point, but do not add more water at this stage. Cover the bowl and let it rest for 10 minutes.
  • After 10 minutes, open and see if the veggies have released some liquid. Add more water if needed and loosen up the batter. The batter should be flowy but not too thin either.
  • Put a non stick skillet on medium heat and grease with a little olive oil. Once hot, add about 2 Tbsp of the batter into the pan and shape into a circle. Make 3 similar sized pancakes. Let them cook on medium low heat for 3-4 minutes, until they develop brown spots all over.
  • Flip and cook on the other side also for 3-4 minutes, until brown spots appear all over on this side as well.
  • Transfer onto a plate and repeat the process with the remaining batter.

For the guacamole

  • Cut the avocado in half horizontally. Twist both sides to split open. Take the stone out and scoop out the flesh using a spoon. Transfer the flesh into a bowl.
  • Mash the avocado with a fork.
  • Add all the remaining ingredients and mix until everything is well incorporated.

Notes

  • You can store the pancakes into an airtight container in the fridge for up to 3 days or into the freezer for up to 6 weeks.
  • Guacamole is best consumed fresh. Make it just before consumption.
Keyword breakfast ideas, gluten free pancakes, Gluten free recipe, Healthy breakfast ideas, healthy breakfast,, savoury pancakes, sunday pancake, vegan breakfast

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