Buckwheat pancakes are a speciality of Northern France. This is a vegan version of the pancake, devised through trial and error on my part. Its also gluten free and dairy free. I couldn't resist using an egg in the filling which of course, isn't vegan - but there are lots of other fillings you could use. The filling here is spinach, cheese and egg.
Ingredients (makes 4 pancakes)
100g buckwheat flour
5 tbsp black bean water (water from tinned black beans)*
175g almond milk (unsweetened)
125 ml water
A generous pinch of salt
Oil for frying
Filling of your choice
Method
Ingredients (makes 4 pancakes)
100g buckwheat flour
5 tbsp black bean water (water from tinned black beans)*
175g almond milk (unsweetened)
125 ml water
A generous pinch of salt
Oil for frying
Filling of your choice
Method
- Mix the almond milk and water together.
- Whisk the bean water until frothy.
- Place the flour in a bowl and fold in the frothy bean water.
- Gradually add the milk/water mixture, whisking as you go. You may not need to use it all.
- The batter should have the consistency of thin cream.
- Whisk for a few seconds until bubbles form on the surface when the batter is rested.
- At this point you can cover and leave the batter for several hours or overnight in the fridge. I used it straight away.
- Heat a little oil in a non stick pan until very hot.
- Add a ladle of batter and tip the pan to form a circle of batter.
- Cook for a few minutes on each side.
- Stack the pancakes on a plate. They will keep overnight, covered in clingfilm.
- To assemble the galettes, place a pancake on a baking tray and add the filling of your choice, allowing a border around the edge.
- Fold over four sides of the pancake to make a square, leaving the centre exposed to display the filling.
- Bake at 170 C for 5-10 minutes until the filling is cooked.
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