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
buckwheat galettes with hummus and roasted cherry tomatoes
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| Prep Time10minutes |
| Cook Time30minutes |
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- For the galettes
- 1 cup buckwheat flour
- 21/2 cups water
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1 tsp coconut oil
- For the topping
- 200 g hummus see recipe for tahini-free hummus
- 400 g cherry tomatoes
- 1 tsp olive oil
- ground pepper to season
- 1 tbsp chopped coriander or parsley optional, for garnish
Quantity of servings: galettes
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Ingredients
Quantity of servings: galettes View units in: |
- Begin by making the pancake batter. Mix all the ingredients in a large bowl and refrigerate for a minimum of 30 minutes, up to overnight. N.B. If you have prepared several hours in advance, you will need to add another half cup of water.
- Whilst the pancake batter is chilling, prepare your topping. Heat the oven to 190C/170C fan or GM6. Cut each tomato in half and place on a lined baking tray. Season with pepper and a drizzle of olive oil. Roast in the oven for 15 minutes until cooked.
- To make your own hummus in just 5 minute, see the recipe here, or use your favourite ready-made version.
- When you are ready to make the galettes, heat a large frying pan. Decide if you want thick or thin pancakes. For thick, you need a medium heat, for thin and bubbly, you need a high heat.
- Add a tiny amount of coconut oil to the pan and spread it around the base. (I use a silicon pastry brush).
- Working quickly, take a ladle of mixture and quickly swirl it around the pan to cover the base. Cook for about 2 minutes until the edges are dried, then flip it cook on the other side for a further 2 minutes, or until cooked through and there are no signs of sogginess. These keep really well stacked on a plate and kept warm in the oven.
- When you are ready to serve, take a large spoonful of hummus for each galette, spread it across the base and top with the roasted cherry tomatoes. Sprinkle with chopped parsley or coriander and serve hot or cold.
Calories from Fat 45
8%
5%
9%
5%
9%
24%
12%
9%
14%
3%
9%