Buckwheat pancakes with fresh fruit or tzatziki
These healthy, delicious pancakes are simple to prepare and can be whipped up in a few minutes. Enjoy them as a sweet treat served with fresh fruit and syrup or as a savory meal paired with creamy vegan tzatziki.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
Ingredients
For the pancakes
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100 gbuckwheat flour
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200 gwhite flour
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1 tspbaking powder
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1 tspvanilla sugar
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2 tbspcanola oil
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250 mlsoy milk
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1 pinchsalt
For the tzatziki
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1cucumber
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1 clovegarlic or less, to taste
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1onion
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1 tbspparsley chopped
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500 gsoy yogurt unsweetened
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1 tbspolive oil
To serve
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300 gseasonal fruit e.g. berries
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agave syrup or maple syrup to taste
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tomatoes optional
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olives optional
Instructions
For the pancakes
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Add all the ingredients to a bowl and whisk together to form a smooth batter.
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In a greased pan, let the pancakes slowly cook. If not using oil, make sure to adjust the heat to a lower setting in order to prevent burning.
For the tzatziki
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Partially peel and then grate the cucumber.
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Chop the garlic and onion very finely.
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Mix with the cucumber, parsley, and soy yogurt and season with olive oil, salt, and pepper.
To serve
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A. Serve pancakes with berries and maple syrup. In autumn and winter, apple or pear compote also make a good pairing.
B. Serve with tzatziki and fresh tomatoes and olives.
Notes
Buckwheat has a slightly bitter and nutty taste and is an ideal alternative to wheat products as it contains no gluten. It contains all essential amino acids and therefore has high nutritional value.