🍳
Savory Buckwheat Pancakes with Avocado & Black Bean Salsa
Start your day with savory buckwheat pancakes, topped with avocado & black bean salsa. Nutritious, gluten-free breakfast for a fresh energy boost!
Kickstart your morning with a savory twist on classic pancakes. These buckwheat pancakes are not only gluten-free but also packed with fiber and nutrients from wholesome ingredients like buckwheat flour, avocado, and black beans. Buckwheat is a powerhouse of essential amino acids and minerals, making these pancakes a nutrient-dense breakfast option.
The combination of creamy avocado and protein-rich black beans in the salsa offers a delightful contrast to the earthy flavors of the pancakes. This breakfast recipe provides a balanced source of carbohydrates, healthy fats, and protein, ensuring you stay energized and satisfied throughout the morning. Plus, it's an easy-to-make dish that brings a fresh, vibrant start to your day.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Start your day with savory buckwheat pancakes, topped with avocado & black bean salsa. Nutritious, gluten-free breakfast for a fresh energy boost!
Ingredients
- • buckwheat flour: 1 cup
- • baking powder: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • almond milk: 1 cup
- • egg: 1 large (or flax egg for vegan)
- • olive oil: 2 tablespoons, divided
- • black beans: 1 cup, cooked and drained
- • avocado: 1, diced
- • cherry tomatoes: 1/2 cup, quartered
- • lime juice: 1 tablespoon
- • fresh cilantro: 2 tablespoons, chopped
- • cumin: 1/2 teaspoon
- • black pepper: to taste
Instructions
- 1 In a large bowl, combine buckwheat flour, baking powder, and sea salt. In a separate bowl, whisk together the almond milk and egg (or flax egg). Pour the wet ingredients into the dry ingredients, stirring until just combined.
- 2 Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown. Repeat with the remaining batter.
- 3 For the salsa, in a medium bowl, combine black beans, avocado, cherry tomatoes, lime juice, cilantro, cumin, and the remaining tablespoon of olive oil. Season with black pepper and toss gently to combine.
- 4 Serve pancakes warm, topped with a generous helping of avocado and black bean salsa. Garnish with additional cilantro if desired.
Serving Suggestions
- • To enhance this savory breakfast experience, consider pairing these pancakes with a side of sautéed spinach or kale for an extra boost of greens. A refreshing fruit salad with citrus and berries can add a sweet contrast to the savory dish, making it a well-rounded meal. For a beverage pairing, a freshly squeezed orange juice or a herbal tea such as chamomile or mint can complement the flavors beautifully, keeping the meal light and refreshing.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them on the stovetop or in a toaster for best results. The avocado and black bean salsa is best enjoyed fresh, but can be stored separately in the refrigerator for up to 2 days. Be sure to cover the salsa with plastic wrap directly on the surface to minimize browning of the avocado.
Ratings & Reviews
0.0
Based on 0 ratings
