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Buckwheat Pancakes with Spiced Potato Stuffing

gluten free
wheat free
kid friendly
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30-60 minutes

Depending on whether batter made in advance and whether pre-cooked potatoes are available

Serves: 4

Buckwheat Pancakes with Spiced Potato Stuffing

A very nice way to use left-over potatoes.

Serving suggestions
This recipe tastes good with a dollop of soya yoghurt or served with dhal - tinned or home-made and steamed cabbage or spinach. You could even add a few handfuls of cooked chickpeas or cooked whole lentils to the stuffing too.

Pancake know-how:
1. A non-stick saucepan or well-seasoned cast-iron saucepan or similar is essential to make good pancakes.
2. Make the batter the night before or earlier in the day and kept in the fridge - just give it a stir before cooking the pancakes.
3. Alternatively: make the pancakes in advance, Re-heat them by wrapping in foil and warming in a medium oven while you’re cooking the filling.

Gluten or wheat-free
Easily adapted for either of these diets - see ingredients

Soya-free
Use another type of plant milk - see recipe
Replace soya yoghurt with coconut-milk-based yoghurt eg CoYo

Ingredients: 

Pancake Mix:

  • 175ml (6fl oz) soya or other unsweetened plant milk, eg rice, oat or coconut 
  • 175ml (6fl oz) water
  • 90g/3oz plain white flour (use GF if desired)
  • 90g/3oz buckwheat flour (Use GF if desired)
  • 2 tbsp chickpea flour (also called gram or besan flour - already GF)
  • 1 tsp baking powder (use GF if desired)
  • 1 tbsp plain veg oil 
  • Pinch of salt
  • Plain oil for frying (not olive oil) or oil spray if using a good non-stick pan

 

Stuffing:

  • 45ml/2 tbsp plain oil (reduce to 1 tsp if needing low-fat. Add a splash of water if mixture starts to stick)
  • 2 medium onions, finely chopped
  • 2 pre-cooked medium potatoes, diced
  • 1 medium apple
  • 1 tbsp water
  • Pinch cumin seeds
  • ½ tsp grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Squeeze of fresh lemon juice
  • Salt and pepper

Method: 

1. Sift flours and baking powder together with a little salt. Add plant milk and water and whisk until a pouring batter is formed. Allow to stand for 30-45 minutes.

2. In the meantime, sauté cumin seeds in sunflower oil until you can smell them, then add onion. Fry onion, stirring constantly over a low heat.

3. Add other spices, mix in well and then add lemon juice, apple and potatoes. Season with a little salt and plenty of black pepper.

4. Cover and cook until apple has turned to a purée and the stuffing has the consistency of roughly mashed potato – about 10 minutes. Keep the stuffing warm while you make the pancakes.

5. Lightly grease frying pan and place over a high heat.

6. Pour in enough of batter to form a pancake, swirling it around in pan as soon as it hits the oil. Cook on both sides for about 1 minute each side.

7. Keep warm in foil in the oven while you make the rest. Repeat with remaining batter to make 4 pancakes in total – the pancakes are meant to be quite thick.

8. Divide stuffing into 4 parts, place a portion in each pancake and roll up. Serve hot - accompanied by some or all of our serving suggestions!

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