Hummus and veggie-packed pancakes
These buckwheat pancakes are perfect to switch up your traditional lunch toasty or sandwich. Very versatile, you can never get tired of savory pancakes! Whether you are looking for a gluten-free recipe or to enjoy a fancy-looking (albeit very easy to make) lunch, this recipe is for you!


For 3 servings

  • 300 ml soy milk (make sure that it is not too sweet as we are making savory pancakes)
  • 200 gr buckwheat flour
  • 30 gr walnuts
  • 50 gr hummus
  • 1 zucchini
  • 300 gr salsify
  • 2 carrots
  • ½ banana
  • Coconut oil
  • Salt
  • Pepper


  1. In a pan, heat some coconut oil. Meanwhile, in a bowl, mix together with a fork the soy milk, banana, and buckwheat flour.
  2. Bake the pancakes on medium heat in a non-sticky pan lightly oiled. Wait until the batter starts making bubble to flip the pancakes on the other side (usually takes a couple of minutes). This recipe makes about 9 small pancakes or 6 bigger ones so you can adapt the measurement to the amount of people (or your level of hunger!).
  3. Meanwhile, slice the zucchini, salsify, and carrots. Chop the walnuts roughly.
  4. When a pancake is baked, you can top it with hummus, veggies, and walnuts.
  5. Finish with salt and pepper to taste


  • Those pancakes are best served hot, but you can also save them in the fridge, to make a quick and easy lunch or dinner the next day. In that case, keep your pancakes, veggies, and nuts all in separated boxes/cling foil.