Who said pancakes can’t be enjoyed for dinner? Gluten free and protein packed, this is a fantastic dish to enjoy any time of day. Buckwheat, though it contains the word “wheat,” is gluten free and belongs to the family of pseudocereals. This group of plants produce fruits or seeds that are used and consumed like grains. Buckwheat has a strong flavour, and if you would like to mellow it somewhat, feel free to cut half the buckwheat flour with oat flour.
Delightful dukkah
Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. Translated from Arabic, dua’ah simply means “to pound.” While there are no hard and fast rules to what nuts, seeds, and spices make up dukkah, a couple of common ingredients found in most blends are sesame, cumin, and coriander seeds. After that, feel free to use up any nuts and seeds you have on hand.
Flour forever
Making your own gluten-free buckwheat flour at home is easy and cost effective. Using any extra buckwheat groats from the dukkah, add to a blender and blend in 5- to 10-second increments, until fine and powdery. Take care to stop and stir up the groats a few times as you go. In about 1 minute, you will have freshly milled buckwheat flour. Store any unused buckwheat flour in a jar for up to 6 months, if refrigerated, or about 1 month, if unrefrigerated.
Buckwheat Spinach Pancake Stack
Ingredients
- 2 Tbsp (30 mL) white sesame seeds
- 2 tsp (10 mL) coriander seeds
- 1/4 cup (60 mL) buckwheat groats
- 1/4 cup (60 mL) pine nuts
- 2 tsp (10 mL) dried mint
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) fine sea salt
- 1 cup + 2 Tbsp (280 mL) buttermilk
- 1/4 cup (60 mL) water, plus additional as needed
- 1 large organic egg
- 200 g (7 oz) frozen spinach, thawed and squeezed dry
- 1 1/2 cups (350 mL) buckwheat flour
- 1 tsp (5 mL) baking powder
- 2 Tbsp (30 mL) coconut oil or grapeseed oil
- Poached eggs, for serving
Directions
01
Start by making dukkah topping (see tip). In dry, small frying pan, toast sesame and coriander seeds over medium heat until fragrant, about 2 minutes. Transfer to plate. In same frying pan over medium heat, add buckwheat groats and pine nuts. Toast, tossing often, until lightly browned, about 5 minutes. Transfer to cutting board and let cool 5 minutes.
02
Transfer toasted seeds to spice grinder or mortar and pestle and coarsely grind. Place ground seeds in medium bowl along with dried mint, thyme, and salt. With knife, chop groats and pine nuts as desired. Add to seed mixture in bowl and toss to combine. Set aside. Dukkah may be made ahead and refrigerated in an airtight container for up to 2 months.
03
For pancakes, to blender, add buttermilk, water, egg, and spinach and blend until smooth.
04
In large bowl, whisk together buckwheat flour and baking powder. Pour in spinach mixture and, using rubber spatula, fold mixture together. Mixture should be consistency of yogurt; if too thick, add water, 1 Tbsp (15 mL) at a time, to loosen. These pancakes are best on the thinner side; a thick batter will result in a thick and stodgy pancake.
05
In large frying pan, melt 1 to 2 tsp (5 to 10 mL) oil over medium heat. Add 3 to 4 Tbsp-sized (45 to 60 mL) puddles of batter to pan, taking care not to overcrowd frying pan, and cook until bubbles appear over surface of batter, about 2 minutes. Flip pancake and cook another 1 to 2 minutes, until puffed and cooked through. Transfer pancakes to a plate and repeat cooking process with remaining oil and batter.
06
To serve, stack 2 or 3 pancakes on a plate. Top with poached eggs and a good sprinkling of dukkah. Enjoy.
