Bacon and Cabbage Frittata paint

Milled from whole buckwheat, buckwheat flour adds great flavour to breads, muffins and pancakes. It can have a  slightly musky, bitter flavour so I tend to mix it with other GF flours.  Buckwheat is actually a seed and a nutritionally rich vitamin-rich grain. Also high in protein, rutin and fibre. It has a warming effect, so specially good in winter months and soothing on the dijestive system.

As it’s Pancake Tuesday tomorrow, followed by Valentine’s day, I couldn’t resist revisiting something we all love – pancakes!

Makes approximately 20


  • 100 grams buckwheat flour
  • 80 grams brown rice flour
  • 1 lightly rounded teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon bread soda
  • 1 large egg
  • 120 ml natural yoghurt
  • 125-150 ml buttermilk
  • 1 teaspoon lemon juice
  • 1 tablespoon melted butter or odourless coconut oil


  • 200 grams soured cream or soya yoghurt
  • Squeeze lemon juice
  • 100-200 grams organic smoked salmon
  • 1 tablespoon salted capers
  • 3-4 slices thinly sliced red onion *optional
  • Lemon wedge
  • Gluten Free

  • Dairy Free – use soya milk, soya yoghurt & odourless coconut oil

  • Vegetarian – replace smoked salmon with avocado, roasted red pepper and onion marmalade

  • Diabetic Friendly

  • Low GI

Print Friendly, PDF & Email


  1. Sieve all dry ingredients together in a bowl.
  2. Whisk wet ingredients together and add to flour mixture. Stir into dry ingredients and mix to a smooth thick creamy batter.
  3. Heat pan, add a little butter or coconut oil, then gently add mixture to pan using a dessertspoon. Turn over after bubbles appear and cook for one more minute. Transfer to plate and keep warm. Finish off the batch.
  4. To serve: Mix sour cream and lemon juice in a small bowl. Stack 3-4 pancakes per serving on plate. Top the stack with a dollop of soured cream, followed by the smoked salmon, red onion, pea-shoots/purslane and capers. Add a wedge of lemon – and enjoy!

Maggie's Tips

  • I’m sure we’ve all messed up with the first pancake – this is usually because the pan was not hot enough. Also, you need only a very light coating of oil  – though you might need a little more once during the process.
  • Allow the batter to sit for at least 15 minutes. You may need a small splash of liquid to thin the mixture slightly.
  • Make and cook pancakes in one large batch and freeze in little ziplock bags. Reheat in toaster.
  • Use a teaspoon instead of dessert for canapé size pancakes.
  • To make a sweet version of these pancakes add 15 grams of rapadura sugar or coconut sugar.
  • Cannot source salted capers, normal capers will suffice.
  • Thanks to Declan Gilmore  of Nude Nutrition for his tip. He stopping his pancakes with Kefir milk, Thought I’d share.