Scallion Pancakes with Tomato Macadamia Ricotta

Name: Scallion Pancakes with Tomato Macadamia Ricotta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 scallions; 2 cups (250 g) buckwheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons canola oil; ½ cup (115 g) Tomato Macadamia Ricotta, for serving

Preparation info

Makes
8
pancakes

Difficulty
Easy
Ready in
35 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

These pancakes are the perfect hearty breakfast. Their nutty flavor pairs perfectly with our creamy Tomato Macadamia Ricotta.

Ingredients

2 scallions
2 cups (250 g) buckwheat flour
1

Breakfast
Vegan
Gluten-free

Method

Thinly slice the scallions.
Whisk the flour, baking powder, baking soda, salt, and pepper with 2 cups (480 ml) water in a medium bowl until smooth. Fold in the scallions.
Heat the oil in a large sauté pan over medium-high heat. Working in batches, pour ½ cup (120 ml) of the batter in the pan for each pancake and cook until golden brown, about 4 minute