Savory Quinoa & Green Buckwheat Pancakes with Mushrooms and Spinach

Savory quinoa buckwheat pancakes are a nourishing, gluten-free alternative to classic breakfast pancakes. Made with quinoa and green buckwheat flour, they offer a hearty texture and a naturally savory flavor that works well beyond sweet breakfasts.

Gently spiced and fully plant-based, these savory pancakes pair beautifully with creamy almond ricotta and a warm mushroom–spinach filling. They are a satisfying choice for a savory breakfast, weekend brunch, or a light lunch or dinner.

Savory Quinoa Buckwheat Pancakes Ingredients:

For the crepes

• ¾ cup green (unroasted) buckwheat flour
• ¾ cup quinoa flour
• 2 tbsp olive oil
• 1½ cups water
• Pinch of salt
• 1 tsp ground turmeric
• Pinch of ground black pepper

For the filling

• Almond ricotta (homemade or store-bought)
• 3–4 cups brown mushrooms, sliced
• 1 medium onion, finely chopped
• 1–2 garlic cloves, minced
• Salt and black pepper, to taste
• 1 tsp ground cumin
• 1 cup fresh spinach, chopped

For serving (optional)

• Sprouts
• Fresh salad greens
• Homemade pesto

Making buckwheat quinoa crepes at home requires only simple ingredients and a blender.

Instructions:

1. Prepare the almond ricotta if making it from scratch. Set aside.
2. Make the crepe batter.
   Add all crepe ingredients to a blender and blend until smooth and pourable. The texture should be similar to classic crepe batter.
3. Cook the crepes.
   Heat a non-stick skillet lightly greased with olive oil. Pour a small amount of batter into the pan, swirling to form a thin crepe.
   Cook until bubbles appear and the edges begin to dry, then flip and cook briefly on the other side. Repeat with remaining batter.
4. Prepare the mushroom–spinach filling.
   Heat a skillet with a small amount of olive oil. Add the onion and cook until softened.
   Add the mushrooms and cook until lightly browned, stirring gently to keep them juicy.
5. Season and finish the filling.
   Season with salt, pepper, and cumin. Add the spinach and stir just until wilted. Remove from heat.
6. Assemble and serve.
   Spread almond ricotta over each crepe, add the mushroom–spinach filling, and fold in half.
   Serve with sprouts, fresh salad greens, and pesto if desired.

These buckwheat quinoa crepes can be enjoyed warm or cold and fit well into a balanced, plant-based routine.