Savoury buckwheat pancakes are a rustic and deeply satisfying dish, celebrated for their nutty flavor, tender texture, and nutritional richness. Naturally high in fiber, these pancakes are often enjoyed as a brunch, lunch, or light dinner, and serve as a delicious base for both plant-based and protein-rich toppings.
Earthy and slightly nutty from the buckwheat flour, with a subtle savoury depth. When topped, the flavour adapts beautifully to both fresh and robust ingredients like eggs, greens, or smoked salmon. Best enjoyed warm off the skillet, often with a side salad or a drizzle of olive oil.
Mix all the ingredients in a bowl, except 1 tbsp olive oil, until well combined. Set aside to rest.
Preheat the pan with olive oil to low-medium heat.
Fry the pancakes for 3-4 minutes per side, until cooked trough.
After the pancakes are done, fry 2 eggs to your liking.
Divide the salad, tomatoes and pancakes between 2 plates. Add egg on top and some pine nuts, if using. Enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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