I can talk ‘green food’ whatever I want, but the moment I post a tasty looking (not green) looking meal on my social media I’m overwhelmed by the recipe requests. And I can’t blame you. Healthy food doesn’t have to look like green rabbit food. Besides that, your mental enjoyment during a dinner is as important as what is on your plate.
So, pancakes. This recipe is so simple, I’m almost too embarrassed to share. There are two ways to make a perfect basic pancake. In both I will of course not use any eggs, wheat, dairy, sugar, white flour or milk. Who needs that anyway?
The sweet pancake
This pancake is made with the following ingredients:
- three cups of buckwheat flower;
- two cups of water, you can use sparkling water to make the pancakes a bit more ‘light’;
- 1/4 cup of coconut oil;
- cinnamon and/or vanilla essence;
- optional some lemon juice or a bit of grated lemon peel for an extra fresh taste.
Simply mix all ingredients in a large mixing bowl, whisk together while gradually adding all the water. Stirr to combine. Heat a griddle or frying pan (no oil is needed) over medium high heat. Pour or scoop the batter onto the griddle, using not too much as we only want to cover the bottom of the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly and bake until you have the perfect crêpe, a thin pancake. Bake the crêpe for about 1 or 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and bake the other side. Serve hot or cold. Et voila, that’s it!
You can prepare this with some Stevia/honey and lemon as a topping. Perhaps you prefer a sugar free marmalade. Raw cacao is also very tasty and can even be added into the batter instead as a topping. A perfect snack, dessert and a perfect breakfast (you can prepare them the night before). You can read all the health benefits of buckwheat in this post. A tip my mom once gave to me when making thin crepes is to turn the crêpe the moment the color of the unbaked side of the crêpe turns dark yellow. As such you will always have a perfect pancake (not too brown and not too light).
The savory pancake
For this pancake the exact same instruction apply as for the sweet pancake. However, with different ingredients.
- three cups of chickpeas flower;
- two cups of water;
- 1/4 cup of olive oil;
- pepper and salt;
- additionally you can add some herbs such as parsley and/or cayenne-, ginger-, turmeric or garlic powder.
Like said, prepare these the exact same way as above. Some people might however prefer a bit thicker pancakes depending on how you want to serve them. I filled these ones with a vegetables tomato mix. Just throw all vegetables you like with an onion in a pan and fry until soft. Add one or two cans of concentrated tomato sauce with some water and fill the pancake with this warm mixture. This is a very tasty and filling dish. You can add some nutritional yeast in the filling for an extra cheese taste and to create a healthy vegan Mexican tortilla taste-a-like. More on the health benefits of chickpeas here.
photos and text by the green creator (c) (copyright) and shutterstock