Buckwheat Veggie Pancakes with Guacamole
A healthy and wholesome breakfast combo which will keep you satiated for a while.
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.