Savoury Buckwheat Pancakes With Hummus & Roast Peppers


1 Minutes Read

- Media Credit: Rebel Recipes
Gluten-free and protein-packed mini pancakes with homemade hummus and roasted red pepper
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Duration50 mins
Cook Time10 mins
Prep Time40 mins


  • 3 cups cooked chickpeas reserve 3 tbsp of cooked chickpeas
  • 2 cloves garlic
  • 1/4 cup good quality tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp cumin
  • 4 tbsp water
  • Juice 2 lemon
  • 1 Tsp sea Salt
  • Paprika
  • Extra virgin olive oil
Mini Pancakes
  • 1 cup buckwheat flour
  • 1 cup water
  • 1 tsp Apple cider vinegar
  • 1 tsp Olive oil
  • Pinch sea Salt
  • Twist black Pepper
Roast Peppers
  • 2 peppers chopped
  • Splash olive oil


For the hummus:

  • Add the chickpeas to a bowl with the baking soda and cover with cold water. Allow to sit overnight
  • Rinse the chickpeas again and add to a large pan with cold water. Bring to the boil and simmer for 30-40 minutes or until tender. Skim off any froth that rises to the surface.
  • When the chickpeas are tender, drain and rinse under cold water.

To blend the hummus:

  • Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).
  • Top with extra virgin olive oil and paprika.

To make the pancakes:

  • Preheat a non stick frying pan with a little olive oil.Add the ingredients to large bowl and mix until you get a think batter. Spoon the mixture a 1/4 cup ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm.
  • Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.

To roast the peppers:

  • Add the peppers to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little.
To blend the hummus:To make the pancakes:To roast the peppers:This recipe was republished with permission from Rebel Recipes. Find the original recipe here

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