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Buckwheat pancake with Edamame hummus

These delicious buckwheat pancakes are super versatile and of course heart healthy compared to the old fashioned pancake. Make this pancake with apple, with red fruit, with parmesan cheese and tomato on top. it can go with anything. Today I rolled them up as a wrap with edamame hummus, grilled bell bell pepper and fresh spinach.


Buckwheat pancake

  • 150 grams of buckwheat flour
  • 50 grams of quinoa flour
  • 1 dl carbonated water
  • 3 dl rice milk
  • 2 eggs
  • pinch of salt
  • dash of olive oil

Edamame hummus

  • 75 grams of edamame
  • 75 grams of peas
  • 1 tablespoon of tahini
  • juice of half a lemon
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • salt and pepper
  • hand coriander

For the filling of the pancakes

  • 100 grams of fresh washed (baby) spinach
  • half pot of grilled peppers
  • handful of coriander

How to

  1. Add all the hummus ingredients into a food processor and puree until smooth. By adding some olive oil, you can make it more creamy if necessary. Add salt and pepper to taste.

  2. Mix all the ingredients together, stir until smooth and fry briefly in some olive oil or coconut oil, alternating them as you would a regular pancake.

  3. Top the pancakes with the vegetables and some more cilantro and roll them up. You can also cut the pancakes into pieces and take them with you in your lunchbox for work. Bet all your colleagues will be jealous of your delicious and healthy lunch!


Buckwheat pancakes with Edamame hummus


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