Herbed Buckwheat Broccoli and Silverbeet Pancakes

Name: Herbed Buckwheat Broccoli and Silverbeet Pancakes
Yield: 1 person
Ingredients: 2 tbsp buckwheat flour; 2 tsp herbs (E.g. mixed herbs, Italian herbs, oregano, basil or chive); ¾ - 1 cup broccoli – finally chopped; 1 large silverbeet leaf – finely chopped; ¼ cup water – approximately to mix

For those that prefer a savoury pancake rather than a sweet one, this is ideal and full of greens! Still quick to prepare and holds together well to cook.

Servings

person

Ingredients

2 tbsp buckwheat flour
2 tsp herbs E.g. mixed herbs, Italian herbs, oregano, basil or chive
¾ - 1 cup broccoli – finally chopped
1 large silverbeet leaf – finely chopped
¼ cup water – approximately to mix

Servings

person

Ingredients

2 tbsp buckwheat flour
2 tsp herbs E.g. mixed herbs, Italian herbs, oregano, basil or chive
¾ - 1 cup broccoli – finally chopped
1 large silverbeet leaf – finely chopped
¼ cup water – approximately to mix

Instructions

Mix all ingredients together until a pancake batter is formed, adding water little by little to ensure the mixture does not become too runny.
Add some coconut oil to a fry pan on medium heat. Once hot add half the mixture.
Allow to cook through on each side for 2-3 minutes until golden brown before flipping.
Repeat with remaining mixture.
Serve with fresh avocado, salt and pepper etc.

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Herbed Buckwheat Broccoli and Silverbeet Pancakes