Savoury Buckwheat Pancakes


1 cup of buckwheat flour
1 cup of water, milk or nut milk
1/2 tsp baking powder
1 tsp coconut oil
4 tbsp organic cottage cheese
1 mashed avocado
1 clove minced garlic
1/4 tsp grey sea salt
1/8 black pepper
squeeze of lemon juice
1/2 cup of sunflower sprouts
1/2 cup of alfalfa sprouts
1 tomato sliced in 4 quarters


In a medium sized bowl combine flour and baking powder and stir. Add liquid to it and beat until mixture has become smooth. In a cooking pan on medium heat, melt coconut oil and pour 1/2 cup of pancake mix into the pan. Flip the pancake once batter starts to bubble and cook other side until golden brown.

Mash avocado with a fork and add garlic, salt, pepper and lemon juice to it, stir to combine. Wash sunflower, alfalfa sprouts and tomato. Add all toppings, starting with the cottage cheese*, then avocado mash and lastly the sprouts. Place tomatoes on the side .

* If you are lactose or dairy intolerant substitute the cottage cheese with a good quality hummus or other bean spread.

Enjoy these savoury buckwheat pancakes for lunch and reheat in toaster when needed.