Is it getting some kind of platitude to say in every other post I’m having a kick on something? Right. But what could be done if it’s true, and my kitchen adventures are determined by all kind of these kicks a lot?
I was having that love for buckwheat flour a few months ago. I was using it in a number of recipes such as cookies, muffins, and definitely pancakes. It’s not a new product to me, but I don’t use it on a regular basis. Last time I was vigorously using this flour in 2010…so the next time could be anticipated in 2019-2020:)
I love the way buckwheat pancakes taste. That’s such an amazing palatable earthy aftertaste! Buckwheat pancakes perfectly work with honey and pomegranate kernels. If you love maple bacon, you’ve got to pair them with caramelized bacon as well. The combo of bananas and buckwheat flour is a winner. I do believe, there are much more glorious combos, but I’m giving you the examples I’ve tried. Well, you know – I’ve got to guarantee quality and 99% customer’s satisfaction:)
Although I haven’t made a lot of savory pancakes, believe me, perhaps it’s the best way you can incorporate some buckwheat flour! Not having an intense flavor but nicely handled by you, they will blow your palate away!
Buckwheat pancakes served with the highly nutritious filling of tuna and greek yogurt and topped with a fried egg is the perfect way to start your day off. Or to finish it:) It could be a scrumptious way to have your post-workout meal too – sure they have a lot of carbs, but, on the other hand, they’re packed with proteins. Substitute the whole eggs in the batter for egg whites and discard the egg from the top, and your pancakes will be only healthier. Well, you know – never mind! Who will ditch eggs? Sounds just insane, doesn’t it? I don’t mind having some egg cholesterol, and neither do you, I think…
The only one thing I don’t recommend is to fully substitute the wheat flour for the buckwheat one unless you’re sensitive to wheat flour – lacking in gluten, makes your pancakes (and baking goods) a bit soggy to my taste. I don’t like that effect, and I usually incorporate at least some wheat flour too.
As for the other details, they’re totally up to you! You can saute some veggies instead of the tuna filling (eggplant and tomatoes will work great) or even serve them with hummus. And as I mentioned before, you can easily ditch the eggs. But you won’t be doing that. Promise?
Delicious, with an earthy aftertaste, buckwheat pancakes served with a creamy tuna filling and topped with an egg - the perfect way to start your day off!
- 4 tablespoons buckwheat flour*
- 3 tablespoons all-purpose wheat flour*
- 1/3 teaspoon baking powder
- pinch of baking soda
- 1/2 cup 1% fat milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 teaspoon sugar (or 1/2 teaspoon agave syrup)
- pinch of salt
- 1 can (125 gr) tuna, flaked
- 1-2 tablespoons greek yogurt (I used 0% fat)
- 1 tablespoon law-fat cream cheese
- 1/2 teaspoon fresh thyme
- salt, pepper - to taste
- 2 eggs
- In a medium bowl, sift the flours, baking powder and soda.
- In a separate bowl, whisk the milk, egg, melted butter, salt, and sugar (syrup)
- Incorporate the wet ingredients in the dry and mix until just combined.
- Preheat a skillet at medium heat (spray with some oil if desired - I usually cook without). Spoon out some batter and cook for 2 minutes or so, until bubbles have started to appear on the top. Flip them over and cook for an additional minute. Repeat with the remaining butter.
- To make the filling, in a bowl mix together the tuna, yogurt, cream cheese, and thyme, Season to taste. Whisk a bit with a fork. In a meanwhile, cook the eggs until desired consistency (I always prefer with a runny yolk).
- Serve the warm pancakes with the tuna filling and the egg on the top,
* You may need to add a teaspoon/tablespoon of a flour or milk to get the right consistency - it should be as for regular pancake batter.