A quick, easy and tasty breakfast dish to begin any detox program!
Buckwheat pancakes are recommended to a lot of our patients, especially when they’re detoxing or on a weight loss journey. This is because buckwheat is high in protein. While its name suggests it is a wheat or a grain, it is actually a pseudo grain, as it’s harvested from the seed of the plant, rather than the actual grain.
Buckwheat can be used in a grain form, or it can be found milled into a flour, which is what you will use when cooking your buckwheat pancakes. See Niti’s savoury buckwheat pancake recipe below.
- 1/2 cup Buckwheat Flour
- 2 tbsp Non- homogenised Milk
- 1 cup Water
- Ghee for frying (optional) *
- 1 cup of Spinach leaves (can be baby spinach)
- 3/4 cup of Roast Pumpkin
- 1 Avocado cut into slices
- Salt and pepper to taste
*Safflower or rice bran oil (Vegan option)
- Mix all ingredients, adding water a little at the time to make a smooth runny batter.
- Heat any non-stick pan to low heat.
- Pour on 2 tablespoons of batter & spread to make a pancake.
- Optional: When bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee or oil around edges to loosen.
- Turnover and cook other side, spooning ghee (optional) around edges to make crisp.
- Cook the spinach leaves on the pancake pan for 1-2 mins until soft and tender.
- Once the pancakes are done, fill the middle with a spinach leaves, few pieces of roast pumpkin, few slices of avocado and season with salt and pepper. Wrap and serve.
For efficiency and speed, chop and place the pumpkin in the grill before you start making the batter. Once you have the batter made and the pancake cooking, prepare the avocado. By the time the pancake is cooked, both the pumpkin and avocado will be ready.