4 ways with buckwheat pancakes

4 ways with buckwheat pancakes

After one complete disaster trying to cook with buckwheat I was hesitant about using it again, but with the necessary health kick of January looming, and some guidance from Karina, I gave it another try and have to admit these pancakes are yummy and were a hit in our household! 

As part of the Green Spoon offering, we put together great recipes for each month... but for January, I knew that my traditional approach of full fat everything wouldn't sit well with this time of abstinence, dieting, and healthiness! So I turned to my health guru and personal trainer Karina Walsh for guidance. And she came back with buckwheat. Now I've tried to make apple and cheddar muffins using buckwheat and I found it to be a bit of a disaster, so I must admit that I approached these pancakes with something akin to trepidation. But the instructions were simple, and I do know that Karina likes tasty food, so I plunged in. Then when I got cooking, I went a little crazy with ideas for toppings, and this is the result!


1 egg
1 cup buckwheat flour
1 3/4 cups coconut milk
Pinch of salt
coconut oil for cooking


Mix together all ingredients except the coconut oil. Whisk them up so that everything is nicely incorporated. Then put in the fridge for an hour or so. 

emove the batter from the fridge and heat the coconut oil in a frying pan. Dollop the batter mix in - it was quite thick, so you may need a spatula to thin it out a little. The aim is not to make super thick American style pancakes (which I call drop scones) nor to make super thin French style crepes, but something in between! 


Yoghurt + grapes + honey

Home made hummus + cherry tomatoes + Sushila's chilli mix + a few coriander leaves

Yoghurt + a drop of orange extract + sliced bananas + Binti's orange honey + a scattering of cinnamon powder

Herby yoghurt spread (yoghurt + herbs, essentially) + cherry tomatoes + ribboned courgettes + black pepper