Savory Buckwheat Cakes Recipes
Crispy, nutty, and naturally gluten-free, these savory buckwheat cakes are perfect for breakfast, brunch, or a quick snack. Easy to make, customizable, and packed with flavor! 🥞✨
Ingredients
- 1 cup buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika optional
- 1 large egg or flax egg for vegan option
- 3/4 cup water or milk dairy or plant-based
- 2 tbsp olive oil plus more for cooking
- 1/4 cup chopped fresh herbs e.g., parsley, chives, or cilantro
- 1/4 cup grated cheese optional, for extra richness
Instructions
- Mix the dry ingredients: In a large bowl, whisk together buckwheat flour, baking powder, salt, pepper, and smoked paprika.
- Combine the wet ingredients: In a separate bowl, beat the egg and mix in water (or milk) and olive oil.
- Create the batter: Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Fold in the fresh herbs and cheese (if using).
- Cook the cakes: Heat a non-stick skillet over medium heat with a drizzle of olive oil. Scoop about 1/4 cup of batter for each cake and spread into a small circle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden brown.
- Serve warm: Enjoy plain, or pair with sour cream, avocado, or a fresh salad.
Notes
- Variations: Add sautéed onions, grated zucchini, or chopped spinach for extra veggies.
- Make Ahead: These cakes store well in the fridge for up to 3 days. Reheat in a skillet or toaster for a quick snack.
- Substitutions: Swap olive oil for coconut oil, or use almond flour for a nuttier flavor profile.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 4gFat: 5gFiber: 3g
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