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Buckwheat Vegetable Pancakes

Recipe By

Buckwheat Vegetable Pancakes are a wonderful, savoury alternative to the usual sweet break ... MORE
INGREDIENTS
METHOD

  • 1 cup buckwheat flour
  • 1 tbsp rice flour
  • 4 tbsp milk
  • 3/4 cup water
  • 1/2 cup shredded vegetables (zucchini, carrot, sweet potato)
  • 40 MINS
  • Fry
  • breakfast

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
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Buckwheat Vegetable Pancakes

INGREDIENTS

  • 1 cup buckwheat flour
  • 1 tbsp rice flour
  • 4 tbsp milk
  • 3/4 cup water
  • 1/2 cup shredded vegetables (zucchini, carrot, sweet potato)

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By

Buckwheat Vegetable Pancakes are a wonderful, savoury alternative to the usual sweet breakfasts, not to mention a great way to fill kids' daily veggie quotas. We use zucchini, c ... MORE

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METHOD

1.

Sift the buckwheat flour into a bowl and make a well in the centre.

2.

Whisk rice flour with 2 tablespoons of water in a separate small bowl, until thick and frothy.

3.

Once mixture is thick and frothy, add this to the buckwheat flour, then add 3/4 cups of water. Beat with a wooden spoon until all ingredients are well combined and smooth.

4.

In order to create a creamy consistency, add 3-4 tablespoons of milk.

5.

Pour the batter into a jug and stir in vegetables. Brush an 8-inch (20) frying pan with a suitable oil, and heat it over medium.

6.

Pour enough batter to cover the bottom of the pan thinly, and turn the pancake over with a spatula once the top of it begins to set.

7.

Once cooked, transfer the pancake to a plate and repeat with the remaining batter, making sure you grease the pan between batches.

  • 40 MINS
  • Fry
  • breakfast
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

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