Dishing Up the Dirt

Spinach, Scallion Buckwheat Pancakes

With the abundance of fresh produce available this time of the year and a desire to spend less time in the kitchen I’ve been brainstorming easy recipe ideas that will utilize all the delicious ingredients available without much fuss. When the weather is this nice I don’t want to overcomplicate cooking but still want to enjoy what’s being harvested. These pancakes are a perfect compromise. They’re a synch to whip up, they’re loaded with all the yummy veggies, and can be enjoyed as a simple main course served alongside a salad. They make a killer breakfast, lunch or dinner and can even be enjoyed at room temperature or even slightly chilled. I love that my little toddler gobbles them up and I feel pretty darn great about all the nourishing ingredients. I hope you all enjoy these little pancakes as much as we do. Feel free to play around with the veggies and come up with your own variations!

Cheers to the bounty!

Spinach, Scallion Buckwheat Pancakes

Prep Time: 15 minutes    Cook Time: 5 minutes    Serves: 12-15 pancakes

  • 1/2 cup buckwheat flour  (sprouted if possible) * See note
  • 1/2 cup millet flour (sprouted if possible) can substitute with AP flour
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup whole milk plain yogurt
  • 2 eggs, beaten 
  • 1/2 cup grated extra sharp cheddar cheese  
  • 1/4 cup melted butter or olive oil
  • 1/4 cup finely chopped dill
  • 1/2 of a bunch of scallions, finely chopped (white and pale green parts)
  • 1 cup finely chopped/shredded spinach
  • Ghee for frying


  1. In a large mixing bowl combine the flours with the baking soda, salt and pepper flakes. Mix in the yogurt, eggs, cheese, and butter/oil. Fold in the dill, scallions and spinach.
  2. Heat a large cast iron skillet over medium-high heat and add a hefty couple of tablespoons of ghee. Once melted scoop out about 1/4 cup spoonfuls of the batter and fry until golden brown on the underside. Flip and continue to fry until golden brown and cooked through.
  3. Serve with plain yogurt and enjoy!


*If you can't find sprouted flour you can soak your flours in the yogurt overnight to make your grains more digestible. Then add the remainder of the ingredients the next morning. Store pancakes in the fridge for up to 4 days. You can also save some of the batter and make them on an as needed basis.

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