One of the biggest challenges to being a gluten-free family is having affordable bread alternatives around so you can easily throw together a quick meal or a snack.
Today’s recipe, Buckwheat Galettes (or Buckwheat Pancakes) is one recipe in our home that has become a staple. They make a great gluten free wrap that is so much less expensive than those “priced through the roof” wraps in health food stores.
They mix up quickly and simply, store well, travel well and are a super flexible background for meals and quick snacks.
And my kids love them.
Hope you do too:-).
I found this recipe a number of years ago on Whole Approach, a super helpful site for anyone dealing with candida. Candida, if you aren’t familiar with it, is a systemic overgrowth of candida yeast in one’s body. It is typically associated with the overuse of antibiotics and eating too much sugar and starches.
My oldest son and I figured out that we were dealing with severe candidiasis and as a result went off sugars, most fruits, and gluten and my hunt for recipes that would help us in our quest for health began.
Well, getting well and feeding a family whole foods can take time so I just loved it when I found out how easy these little French pancakes / crepe like breads are.
Traditionally, galettes are a round, freeform crusty cake. But this recipe is more of a crepe (Breton galette) that French bakeries serve with fillings (source).
Now, I know, a lot of you who follow this blog know that I have recently put my oldest son on a grain-free diet. That hasn’t changed. And I am on an almost grain-free diet. But there are still two others in my household and we haven’t all gone grain-free….so for now, at least, you will be seeing a mix of both grain-containing and grain-free recipes.
And technically, buckwheat isn’t a grain – it’s a seed. But it’s still heavy in starch. To reduce the starch and increase the protein content of the wraps, sprout the buckwheat first.
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- Mix flour and salt in a large bowl.
- Add water gradually by adding in ⅓ - ½ of the total amount each time, stirring well after each addition.
- Add the egg or substitute.
- Cover batter and refrigerate for 1-2 hours (optional. I've, opted not to do this when I am in a hurry. For best nutrition, soak the buckwheat mixture prior to adding the egg.)
- Ladle batter onto a prepared skillet, greased as necessary.
- Cook until galette starts to brown.
- Flip galette over and cook on the other side.
Serving Suggestions for Buckwheat Pancakes:
1. Eat them just as they are!
2. Spread with sandwich fixin’s like nut butter, either plan or with jam or sweetener of choice. Top with another pancake and eat like a sandwich. Make sure you see Homemade Nut or Seed Butter.
3. Spread with a thin layer of your favorite filling and roll up and eat like a wrap. (The top photo is filled with scrambled eggs, tomatoes and peppers.) We’ve filled them with Savory Hummus at times. Yum!
4. Fill with ice cream (like Chocolate Almond Chip Coconut Milk Ice Cream…our favorite!) and drizzle w/ chocolate sauce. Umm….I hear it calling my name now! What a simple, elegant dessert!
Technically, you are supposed to make a fairly large galette and place filling in the middle and fold the outer edges up as in the above photo. But this recipe is going to produce a slightly different product.
These galettes will hold together fairly well as a wrap, but not perfectly. I’m working on another wrap recipe or two for later.
More Quick and Easy Recipes:
What do you think you would fill your Galettes with?