For a savoury pancake, the traditional ‘gallette’ from Brittany makes a brilliant base. Buckwheat is naturally gluten-free, and whilst some recipes contain milk and eggs, the most basic recipe is just 4 ingredients – buckwheat flour, salt, oil and water. Depending on whether you like yours thick, or frilly really depends on how you cook them – as I discovered with many failed attempts!
I personally love the thin, bubbly version, which needs a really high heat as the batter hits the pan. For a thicker, flatter version, use a lower heat and tip it gently around the bottom of your pan.
The vegan hummus and tomato topping pairs really nicely. I also chilled this and rolled it into a wrap – great to prepare the night before for lunch at work or school.
For an allergy-free hummus recipe, please see my tahini-free hummus recipe