Hello lovelies, I’m excited to share the first recipe of the new year with you: buckwheat pancakes with spinach. A quick and delicious meal that will impress both children and adults.
I would like to use the beginning of the year to expand the blog with some basic recipes. I receive a lot of feedback from my non-vegan readers that would like to switch to vegan or at least want to increase the amount of animal products they consume. But many have the feeling that this is very complicated or difficult. To show you that this isn’t the case, I will now share some basic recipes with you that we eat on a regular basis. You don’t need any extraordinary ingredients for them and they are suitable for everyday cooking. If you want a vegan version for a specific recipe, I am always very happy about such requests.
So today I have a recipe for buckwheat pancakes for you. My basic recipe for sweet vegan crêpes will follow soon, which we also have almost weekly. This time around I made the pancakes with buckwheat flour only, but you can mix it well with another flour like spelt flour.
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. I 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
- 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
I like the special taste of buckwheat very much and think it goes perfectly with savory meals. You can add fresh or frozen herbs of your choice to the dough, which provides a delicious base that you can fill as you like. You will need 5 minutes to mix the dough in a mixer and the filling is done quickly as well. The perfect quick but healthy food for the whole family.
For the cheese version I coated the pancakes with some vegan sour cream, sprinkled cheese on them (we like grated cheese from Simply V) and baked them from both sides like a quesadilla – until the cheese is melted. This is a great side dish for a salad or a good use for left over pancakes.
I hope you like savory pancakes as much as we do and you will try this recipe. I’m already looking forward to share many more basic recipes with you soon and to veganize your favorite recipes.
This post is also available in: DE