Savory Buckwheat Pancakes cover photo
Published: 2019-10-06
Prep time: 10 minutes
Baking time: 6 minutes
Serves: 12
# of Ratings: 1

Buckwheat dumplings are traditional in Slovenia, and pancakes are traditional for us! The flowery taste of buckwheat is appropriate - it’s not a true grain, but a flower.


  • 2 tablespoons of lemon juice
  • 2 cups of 50/50 mix of buckwheat flour and starch (arrowroot, tapioca, or corn)
  • Raw arugula / rocket
  • 1 tablespoon ground turmeric
  • Black pepper and salt to taste
  • Optional: leavening agent like baking powder
  • 1 to 2 cups of water


  • The arugula will need to be ground up - if you have a food processor, great: otherwise, a blender can also be used. Either way, you’re going to need a little water in there to get the mix going.
  • Mix the arugula blend in a bowl with the other ingredients. Add water until the consistency is still thick but without any floury lumps.
  • Heat up a skillet or griddle over medium heat and oil it lightly. Ladle out the mix into little pancakes!
  • Flip the pancakes once tiny bubbles start to show on the upper surface: ~ 2 - 3 minutes.
  • The pancakes are ready 3 minutes after having been flipped - remove from heat, garnish with any leftover arugula leaves, and serve.
  • Enjoy!

Rate our recipe!

Thanks for reading our recipe and we really hope you enjoyed it! We're always happy to get feedback on the quality our recipes provided - if you liked it, make sure you click on the fifth to give this recipe a top-notch rating.

Adventure travel blog by James Simone & Sheila Murray. Travel along with them on their backpacking trip(s) as they actively explore the American West, Europe and beyond:

Follow @sheflowsandgrowsFollow @mrwordsmith#travellightexperienceheavy