Buckwheat Pancakes with Spinach

Buckwheat is naturally free of gluten because it's not a grain, but a polygonaceous plant and is even related to rhubarb. It's a powerhouse of nutrients and provides a high content of fiber and protein.



  • 250 gr / 2 cups buckwheat flour
  • 150 ml / 3/4 cup sparkling water
  • 300 ml / 1 1/4 cups soy milk
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 2 pinches of salt
  • 1 Tbsp oil for example olive
  • 1 pinch of paprika
  • chopped fresh or frozen herbs of your choice


  • 2 shallots
  • 1-2 garlic cloves
  • 100 gr 3.5 oz. mushrooms (for example shiitake)
  • 400 gr 14 oz. leaf spinach
  • 2-4 Tbsp vegan cream or sour cream
  • 1 tsp salt
  • 2-3 pinches of pepper
  • 2-3 pinches of nutmeg


  1. Pancakes: Mix all ingredients and allow the dough to rest for 10-15 minutes.
  2. Bake the pancakes in a pan with 1-2 Tbsp oil, if you have a well coated pan you won’t need any oil.
  3. Filling: Finely chop the shallots and garlic. Heat up the pan with 1 Tbsp olive oil and fry them for 3-4 minutes until they are glassy.
  4. Wash the leaf spinach and roughly chop it if the leaves are large. Add them to the pan and fry them for another 5-8 minutes.
  5. Add vegan cream or sour cream and season with the herbs.

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Guest Blogger Verena Frei

Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. See all recipes by Verena

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