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Vegan Buckwheat Pancake in Tomato Sauce Gluten Free

Vegan Buckwheat Pancake in Tomato Sauce Gluten Free

Vegan Buckwheat Pancake in Tomato Sauce Gluten Free

Vegan Buckwheat Pancake in Tomato Sauce Gluten Free. The proposition for today is something similar to a potato pancake, but rather healthier. It is my fabulously delicious Buckwheat Pancake. Buckwheat is a better friend to our bodily organs than potatoes because it doesn’t acidify our bodies so we digest it much easier.

Eating  buckwheat is a great option for those looking for gluten free meals, those that like being slim and those that look after their health. It contains high levels of fibre, essential minerals such as Iron, Magnesium and Calcium and various vitamins (mainly from B-group). Traditionally this dish is prepared with meat. But since I don’t eat meat, I replace it with organic tofu. Remember to always buy a good quality, organic tofu. here you are: Vegan Buckwheat Pancake in Tomato Sauce Gluten Free.


  • time 1 hour
  • difficulty medium
  • diet no meat, gluten, diary, nuts yeats



  • 300g of unroasted (white) buckwheat
  • 1 big onion
  • black pepper
  • salt (sea or Himalayan)


  • 1 small onion
  • 2 medium carrots
  • 1/3 of leek
  • ½ of sweet potato
  • 1 garlic clove
  • ½ of tofu cube (150g)
  • a bay leaf
  • salt and black pepper
  • ½ teaspoon of turmeric
  • a pinch of cayenne pepper
  • 1/2 glass of pasata


To make Pancakes

  1. Soak the white buckwheat overnight
  2. The next day, get rid off the water then rinse and drain the buckwheat
  3. Blend the buckwheat to get a smooth paste
  4. Peel the onions and cut into cubes, then add salt and pepper to the bowl with blended buckwheat
  5. Warm up the pan, melt the oil and form using a tablespoon a big pancake. Fry it for 2 minutes each side, until it gets a little brown
  6. When ready put it aside on on the plate

To make Sauce

  1. Cut tofu into cubes, salt it a little, sprinkle with turmeric and cayenne pepper and fry it until brown
  2. Chop the onion and garlic finely, add to the pan and fry with tofu, then pour some water into the pan
  3. Peel the rest of the vegetables, grate them and fry all together, then add all the spices and simmer together until everything is soft
  4. When the veggies are ready, add a tomato pasata and a handful of parsley, cook for extra 10 minutes and then pour nice and hot over the  prepared pancake


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