Summary
Buckwheat pancakes are an excellent option for a healthy and fulfilling breakfast. When combined with deliciously sautéed spinach, eggs, and some herbs, it creates a well-balanced meal for the best start of the day. Due to its high content of protein and fibre, buckwheat gained enormous worldwide popularity. Buckwheat seeds improve the digestive tract, support a healthy heart, and even help prevent diabetes. Furthermore, they are what is know as a pseudo-cereal and do not actually contain wheat. That makes this dish wonderfully gluten-free! Buckwheat has been previously featured for mood-enhancing tryptophan and B6, both of which are instrumental in the production of serotonin – the happy hormone.
Spinach, on the other hand, is one of the world’s most powerful superfoods. It is an excellent source of dietary fibre, and various vitamins and minerals. Top with protein-rich eggs, and within just a couple of minutes, this dish will provide everything your body needs to function properly throughout the day.
Ingredients
- Serves 1
- ½ cup buckwheat flour
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- ¾ cup unsweetened almond milk
- 1 tsp olive oil
- 1/8 tsp dried thyme
- 10oz spinach, roughly chopped
- 1 garlic clove, crushed
- 2 medium eggs
- Salt and freshly ground black pepper to taste
Method
- In a mixing bowl, combine together buckwheat flour, ground flaxseed, thyme, baking powder, and about ¼ tsp of salt
- Gradually add milk and beat well, add olive oil and continue to beat until completely smooth
- Melt the coconut oil in a frying pan over a medium heat
- Add about ½ cup of the batter and cook for 1-2 minutes. Flip over and continue to cook for another 30-40 seconds. Remove from the heat and transfer to a plate.
- Repeat the process with the remaining batter. Keep both pancakes warm on a low heat in the oven
- Wipe the pan out and add a little more coconut, melt over a medium heat
- Add garlic and cook for 1 minute, followed by the spinach. Cook until the spinach is wilted and set aside
- Wipe the frying pan out and melt a little more oil. Fry both eggs until set
- Top the pancakes with the spinach and eggs, season to taste
- Serve pancakes with spinach and eggs. Optionally, add some diced red bell peppers or kalamata olives
Nutritional Content (per serving)
Calories
514kcal
Fat
22g
Sat Fat
4g
Protein
29g
Carbs
59g
Sugar
4g
Fibre
14g
