This week were celebrating Shrove Tuesday early with Savoury Buckwheat Pancakes. A change to the usual lemon and sugar, these pancakes are gluten and dairy free. The buckwheat gives a delicious nutty and earthy flavour which pairs perfectly with the almond milk.

I’ve topped mine with steamed cavalo nero, a grating of Gouda and a poached egg. You can get creative with toppings; such as mushrooms and lentils, roasted squash, red pepper and chickpea or spinach, tomato and ricotta.

Let me know your savoury pancake favourites!

Makes 4-6 pancakes:

1 egg

300ml almond milk

2 tbsp water

20g butter or dairy free alternative

To top one pancake:

Method for Savoury Buckwheat Pancakes:

1. Sieve the buckwheat flour into a medium bowl, make a well and crack in the egg. Start to whisk and then gradually add the almond milk, add bit by bit to avoid a lumpy mixture. Finally add the water, you should have a thin pancake batter.
2. Heat a non-stick or cast iron pan on medium high heat, when hot add half the butter. Once the butter has melted ladle the batter into the hot pan, making a thin layer that covers the bottom of the pan. Leave for a couple of minutes then flip and cook the other side. Transfer to a warmed plate while you cook the rest. You may only need a dab of butter for the next pancakes as the first seems to season the pan.
3. Whilst cooking the final pancakes prepare your toppings. Steam or fry the kale and poach the egg.
4. To serve top each pancake with the kale, grate over the cheese and then top with the poached egg.

If you want a sweet option this Shrove Tuesday try our Sugar Free Buckwheat Pancakes with Cinnamon Nut Cream.