Just fill in your details below to purchase delicious things, create a wishlist and, if you choose, to receive exclusive news of special offers and updates.

We care deeply about privacy and transparency. Your data will only be used to provide the Yumbles service as described to you. By registering you are agreeing to our Terms & Conditions including our Privacy Policy.

Buckwheat Pancakes with Beetroot Hummus

Buckwheat Pancakes with Beetroot Hummus

Buckwheat flour is one of my storecardboard staples. I find it really handy to have to hand so that I can just whip up a batch of my favourite buckwheat pancakes whenever I feel like it (which is at least a couple of times a week as I love having them for breakfast). They're good sweet or savoury and a perfect healthy start to the day as they are super wholesome, a great source of protein and naturally gluten free. 

I usually top them with some kind of hummus (my classic version with lots of lemon, pea and mint, edamame or my delicious beetroot hummus). You can make one big pancake I like have here or two/three smaller ones which can be stacked and layered with hummus. 

Buckwheat Pancakes


  • 1/2 cup of organic buckwheat flour (I like Doves Farm)
  • 1/2 cup water
  • 1 tsp. olive oil
  • Pink Himalayan salt or sea salt
  • Black pepper
  • Pinch cumin seeds


  • Put the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
  • Gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
  • Heat a small/pancake pan until very hot, brush with olive oil and pour in the batter. This should make a thick pancake.
  • Lower the heat slightly and allow the flatbread to firm up before turning and browning the other side.

Beetroot Hummus


  • 1 pack of organic vac packed beetroot
  • Juice of 1 lemon
  • 2 peeled garlic cloves
  • 1-2 tbs tahini
  • 1-2 tbs olive oil
  • Handfull of toasted walnuts
  • 1/2 tsp. cumin seeds
  • Pink Himalayan sea & black pepper


  • Pre-heat the oven to gas mark 4 and then place your nuts on a baking tray to toast slightly (this should take aprox 5 minutes, keep your eye on them to make sure they don’t burn). Allow to cool.
  • Drain the beetroots and then tip them into your blender.
  • Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
  • Blitz until smooth (aprox 2 minutes)
  • Season to taste

  #Healthy Living   #breakfast   #Gluten free   #health   #clean eating   #vegan   #buckwheat   #beetroot   #eat clean   #rebel recipes

View Comments
95 months ago
Looks really delicious. I'm big fan of buckwheat.
95 months ago
Whoops, that should have read I'm a big fan! :)


Get Involved

Have something
mouth-watering to share?

Start Posting
- 472.97CACHE MISS
Congratulations, you have stumbled upon one of our lucky coupons that entitles you to 5% off the price of any products!
Expires in 1 hour

Just enter the promo code above at checkout and your discount will be applied automatically.

** Promo code can be used only once per customer **