Buckwheat Pancakes with Savory Herb Topping

A wholesome meal that elevates the senses, these buckwheat pancakes with savory herb topping are a delicious reminder of the beauty of nature.

Course: Dinner

Cuisine: Fusion

Keyword: buckwheat, Herbs, Lemon, olive oil, Pancakes

Servings: serving

Satiated bellies,
A dish of ancient wisdom.
A peaceful delight.

Nonstick pan

Spatula

Begin by sifting the dry ingredients into a large bowl: 1 cup buckwheat flour, 1 teaspoon baking powder, and 1/2 teaspoon sea salt.
In a separate bowl, whisk together the wet ingredients: 1 cup almond milk, 2 tablespoons melted butter or coconut oil, 1/2 teaspoon maple syrup, and 1 teaspoon apple cider vinegar.
Slowly add the wet ingredients to the dry ingredients, stirring until the lumps are gone.
Heat a nonstick pan over medium heat for at least five minutes.
When the pan is hot, pour 1/4 cup of the batter in the center and spread it into a thin pancake.
Cook the pancake for about two minutes until the edges begin to look dry
Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter.
For the topping, combine 4 tablespoons freshly chopped herbs (such as parsley, thyme, and oregano) with 2 tablespoons olive oil, 1 teaspoon lemon juice, and a pinch of sea salt.
Drizzle the savory herb topping over the pancakes and garnish with freshly cracked black pepper and a sprinkle of sea salt.
Enjoy your pancakes with a sense of appreciation for the natural gifts of the earth

Tried this recipe?Let us know how it was!

$249.99

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06/10/2024 12:05 pm GMT