Breakfast Friday | Giant Buckwheat Pancake

It's Friday!

And I've got breakfast! 

In the form of a giant buckwheat pancake! 

mashing banana for Giant Buckwheat Pancake breakfast recipe | edibleperspective.com
simple recipe for a Giant Buckwheat Pancake for any day of the week | edibleperspective.com
an easy gluten-free Giant Buckwheat Pancake recipe | edibleperspective.com
berries + sunbutter toppings for the Giant Buckwheat Pancake | edibleperspective.com
Giant Buckwheat Pancake weekday recipe | edibleperspective.com
Giant Buckwheat Pancake recipe with fruit toppings + sunbutter | edibleperspective.com

This giant buckwheat pancake is a simple and super healthy go-to breakfast for my weekday mornings. It takes about 3 minutes to mix together and 6 minutes to cook in the pan. While it cooks, you can prep a few topping ingredients or maybe flat-iron your hair.

It's thick (but fluffy!) + hearty and will definitely fuel you through til' lunch. Plus, it's chock-full of protein, fiber, and healthy fats. I have a huge morning appetite and this is one of the only breakfasts that can keep me satiated for over 5 hours. Top this giant cake with nut or seed butter + fresh berries and you're all set. Just don't forget the coffee.

You may want to start with 1 teaspoon of cinnamon and see what you think (cinnamon varieties vary in intensity). I like to add about 2 1/2 teaspoons. I'm sort of cinnamon obsessed, though. You can always add more the next time, and there will definitely be a next time with this recipe!

Enjoy!

a hearty Giant Buckwheat Pancake topped with berries + sunbutter | edibleperspective.com

Print Recipe!

Giant Buckwheat Pancake

gluten-free // yields 1 large serving

  • 1-2 teaspoons ghee/coconut oil
  • 1/2 medium banana
  • 1 large egg
  • 3 1/2 tablespoons buckwheat flour
  • 2 tablespoons sorghum flour
  • 2 tablespoons almond meal
  • 1-3 teaspoons cinnamon
  • 1/8 teaspoon baking powder
  • 1/4 cup unsweetened almond milk (2%, whole milk, soy, hemp, etc.)

Heat a large pan (at least 10-inches) or skillet over medium heat with 1-2 teaspoons ghee or coconut oil.

While heating, thoroughly mash the banana in a small mixing bowl. Add the egg and whisk into the banana (a fork is fine). Add the flours, cinnamon, baking powder, and milk. Mix together until just combined. The batter should be thick but pourable, not runny.

Pour batter into the pan and spread to about 8-9 inches. (Leave room around the pancake so you can slide a spatula underneath.) Let cook for about 4-5 minutes until the edges are set and you can slide a stiff metal spatula all the way around the pancake to help release. Slide the spatula about 1/2-way under the pancake and quickly flip over. If your pancake feels floppy as you slide the spatula underneath, let it cook for another minute. Once flipped, cook for another 1-2 minutes.

Serve hot and top as desired.


Notes:

  • Feel free to make this in advance, let it cool, then refrigerate in an airtight container for up to 4 days. They can also be frozen once fully cooled.
  • Cashew meal, hazelnut meal, pistachio meal, or sunflower seed meal should be suitable subs for the almond meal. Sift before using.
  • Feel free to use freshly ground raw buckwheat flour (from raw groats) if desired. I advise against using flour made from toasted/Kasha buckwheat groats, as the flavor is very intense. For this recipe I used Bob's Red Mill buckwheat flour.
Giant Buckwheat Pancake recipe for breakfast | edibleperspective.com

Now let's do this weekend thang.

Ashley

Flat Omelet with Yogurt, Hot Sauce, and Herbs

Brunch. Yogurt. Cookbooks. A few of my favorite things.

This weekend I whipped up a sweet + savory brunch spread for two. It started with the flat omelet you see below that was topped with yogurt, hot sauce, and herbs. The combination of toppings hit my taste buds in all the right places. I never would have thought to drizzle yogurt over eggs but the tangy flavor it added was superb.  Why don't I always top eggs with fresh herbs? Goodness. So fab. 

Flat Omelet with Yogurt and Herbs | edibleperspective.com

This recipe is straight from my friend Cheryl's new cookbook, Yogurt Culture. It's a thing of beauty, I tell ya. If you're not familiar with Cheryl or her blog it's a major place of inspiration for me. Her writing is flawless and captivating, her photography is striking, and it's clear she knows what she's doing in the kitchen. 

It's not hard to guess this book is all about yogurt. Cheryl brings new life to this common, household ingredient and explores its use in different cultures around the globe. The recipes have a worldly feel to them, with a fabulous mix of sweet, savory, snack-sized, entrees, breakfasts, desserts, and more. I was blown away by the lineup of incredibly flavorful and fresh recipes, the breathtaking photos (by Ellen Silverman), and of course, Cheryl's writing. 

Yogurt Culture cookbook by Cheryl Sternman Rule | edibleperspective.com

She offers a few different homemade yogurt recipes in the book, along common troubleshooting to help you along the way. From there, all of the recipes incorporate yogurt in some way. Cheryl uses many different types of yogurt from plain whole milk, to Greek, to labneh. While the entire book isn't vegetarian, it offers a wide variety of vegetarian options and has inspired me to recreate a few dishes of the dishes with a veggie spin. This cookbook really pushes you to get creative with in the kitchen with yogurt instead of simply adding it to a smoothie or eating it from a single-serving cup.

To go along with our flat omelet I also made Cheryl's Burnt Sugar-Apricot Halves and Ginger Vanilla Lassi.

Fresh Apricots for Brunch | edibleperspective.com

Both recipes were completely new to me and the perfect compliment to the savory flat omelet. A lassi is simply yogurt that has been blended with water and spices. It's foamy on top and much thinner than a smoothie. This had a gingery kick that I loved!

I have to admit this was the first time I've eaten an apricot that wasn't of the dried variety (oops. wait. I tried them last year! Total brain lapse.). I obviously loved them. The burnt ginger sugar coating was outstanding, especially when topped on whole-milk Greek yogurt. This took your standard bowl of fruit and yogurt to an entirely new level.

Broiled Apricots with Greek Yogurt | edibleperspective.com

Cheryl's cookbook is going to be filled with smudge marks, drips, and stains very soon. It's a cookbook that will offer constant inspiration in the kitchen. I know this because it already has.

Congrats, Cheryl! You rule.

Flat Omelet with Yogurt, Hot Sauce, and Herbs from Yogurt Culture by Cheryl Sternman Rule | edibleperspective.com

Print this!

reprinted with permission from Houghton Mifflin Harcourt, recipe from Yogurt Culture by, Cheryl Sternman Rule

Flat Omelet with Yogurt, Hot Sauce, and Herbs

serves: 2 to 4 // gluten-free

  • 1/4 cup plain low-fat or whole-milk yogurt
  • 1 to 2 tablespoons milk or water
  • 6 large eggs
  • kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • hot sauce
  • tender minced fresh herbs, such as parsley, chives, dill, tarragon, or chervil

Prep: In a medium bowl, whisk the yogurt with 1 tablespoon milk or water. Lift the whisk; it should drip easily. If it clings, whisk in a second tablespoon of liquid. Set aside at room temperature for 10 minutes to lose its chill.

Make the omelet: Whisk the eggs with a generous pinch each of salt and pepper. Heat the butter in a medium nonstick skillet (9- to 10-inch) over medium-high heat until foamy and then brush it over the surface and up the sides of the skillet with a silicone pastry brush. Add the eggs. With your nondominant hand, shake the skillet back and forth. With your dominant hand, sweep the sides of the skillet with a silicone spatula, allowing the liquid eggs to flow underneath and set up. Continue shaking and sweeping until the bottom is set, 3 to 5 minutes. Protecting your hands, place  a large plate over the skillet and invert the omelet. Slide it back into the skillet cooked side up. Cook until the bottom is set, 30 seconds to 1 minute longer.

Serve: Drizzle the omelet with yogurt, waving the whisk back and forth over the eggs to make stripes. Shake over some hot sauce, sprinkle with herbs, and serve straight from the skillet.


Ashley's notes: I don't own a non-stick skillet, so instead of trying to invert the omelet from a cast iron pan, I simply finished the omelet under the broiler. Pre-heat your oven to broil with a rack about 5-inches from the heating element. Cook according to Cheryl's directions. When the bottom is set and the top is still a bit fluid, place under the broiler for just a minute or two, until just barely set. Serve as described. 

Flat Omelet with Yogurt + Herbs eaten straight from skillet! | edibleperpsective.com

Monday's are never easy, but dreaming about brunch makes them just a tad bit easier. Have a good one!

Ashley