Savoury Buckwheat Pancakes with Hummus and Roast Peppers (Vegan & Gluten free)

I’m super excited to have teamed up with Sarah Ann Macklin to bring you a series of delicious recipes especially designed to help support a healthy lifestyle and address some key food concerns. We’ve created five easy recipes to; focus on plant based protein, counter stress, easy lunch solutions and a recipe ready in less than 20 mins!

Our first recipe is protein packed mini buckwheat pancakes topped with hummus and roast peppers. It’s something I whip up a few times a week at least as it’s incredibly easy, delicious and a healthy and quick meal.
And pancakes aren’t just for breakfast, especially when they’re savoury – a brilliant bread alternative if you’re avoiding wheat and of course buckwheat is a complete plantbased protein. You can use gram flour (although not a complete protein like buckwheat) instead of buckwheat flour if preferred and you can top them with anything.

Getting enough protein?
Something I get asked all the time is ‘don’t you lack in protein being plantbased?’
Well not at all, it’s actually pretty easy to combine whole grains and legumes to create a complete plantbased protein. Some ideas; rice with beans, peanut butter or hummus on toast, Dahl with Flatbread.
And think about including plant proteins to keep you full like quinoa, pulses & legumes, tufu, nuts & seeds.

Sarah Ann is a Harley Street Afn Nutritionist and model and passionate about health and nutrition.

See more @sarahannmacklin ❤

Sarah Ann says…
Buckwheat contain’s all the nine essential amino acids, helping to reduce those cravings mid-morning and a drop-in blood sugar levels.
We created a savoury pancake, to reduce the sugar content. Sugar spikes our blood sugar levels, which we want to avoid especially first thing in the morning. If our blood sugar levels rise and fall too quickly, this will impact our cravings for more sweet/sugary foods, which allows another rise in our blood sugar, creating a cycle of cravings! It also impacts our mood, energy and over time weight gain and chronic diseases. Many people are over-consuming their daily sugar intake as it is, which should be a maximum of 7 teaspoons a day.
To increase the protein content even more hummus was added alongside roasted red and yellow pepper. Hummus is a very rich protein source containing 8 out of the 9 essential amino acids. The only amino acid it doesn’t contain is the sulfur-rich amino acid methionine. Alongside being high in protein it is rich in dietary fiber, with 100grams containing 24% of your daily recommended intake for women and 16% for men. This keeps our digestive system happy. Hummus is a healthier alternative to most spreads, so try to opt for this instead of honey, mayo or tomato sauce. Bell peppers have one of the highest vitamin C contents of food, providing up to three times more vitamin C than an orange. Vitamin C helps support our immunity due to its high antioxidant properties.

All ingredients was sourced from the Daylesford: https://www.daylesford.com/ @daylesfordfarm

Sarah Ann’s top tip for avoiding sugar;

My top tipTop tip: Many recipes state no added refined sugar, but include high sugar ingredients such as dates, dried fruit, over-ripen banana’s which all biochemically act in the same way as white sugar, honey and maple syrup, with around the same sugar content. Many of us are misled into believing this is a healthier alternative without the understanding that our bodies break down these sugar’s no differently. The recipe below contains no added sugar, no fruit, honey or sweeteners.

Info

 

   servings
   preparation time
   cook time

Ingredients

Classic hummus;

  • 3 cups dried chickpeas rinsed well under cold water
  • 1 tsp baking soda
  • Water to cover

To make the hummus;

  • 3 cups cooked chickpeas (reserve 3 tbsp of cooked chickpeas)
  • 2 cloves garlic
  • 1/4 cup good quality tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp cumin
  • 4 tbsp water
  • Juice 2 lemon
  • 1 Tsp sea Salt
  • Toppings;
  • Paprika
  • Extra virgin olive oil

Mini Pancakes;

 

  • 1 cup buckwheat flour
  • 1 cup water
  • 1 tsp Apple cider vinegar
  • 1 tsp Olive oil
  • 1/2 cup water
  • Pinch sea Salt
  • Twist black Pepper

For the Roast peppers;

  • 2 peppers chopped
  • Splash olive oil

Directions

For the hummus; 

  1. Add the chickpeas to a bowl with the baking soda and cover with cold water. Allow to sit overnight
  2. Rinse the chickpeas again and add to a large pan with cold water. Bring to the boil and simmer for 30-40 minutes or until tender. Skim off any froth that rises to the surface.
  3. When the chickpeas are tender, drain and rinse under cold water.

To blend the hummus;

  1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).
  2. Top with extra virgin olive oil and paprika.

To make the pancakes;

  1. Preheat a non stick frying pan with a little olive oil.
    Add the ingredients to large bowl and mix until you get a think batter. Spoon the mixture a 1/4 cup ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm.
  2. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.

To roast the peppers;

  1. Add the peppers to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little.

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.