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Buckwheat Vegetable Pancakes

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, carrots, and sweet potatoes in this recipe, but you can also substitute scallions, leeks, onions, and finely chopped broccoli — the possibilities are endless!

These Buckwheat Vegetable Pancakes are also grain-free, so they’re good for those who are gluten-allergic or gluten intolerant.

Try these other breakfast recipes as well:

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Buckwheat Vegetable Pancakes
INGREDIENTS
  • 40 MINS
  • Fry
  • breakfast

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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.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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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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