The perfect pancake…..surprise

[donotprint] Rather then hit you up with another sweet breakfast pancake recipe (I do have one sitting and waiting for later in the week!) I playing catch up on the savoury front this Friday evening!

For some reason sweet recipes tend to take precedence around here, even if the savoury alternatives are equally as delicious they have a tendency to get side-lined. This however is one savoury dish that I simply couldn’t wait to share.

Remember the buckwheat crepe from earlier in the week? This is it’s savoury sister! The crepe itself is the exact same, the the filling and the crumbly nutty topping are what take it to a whole new place!

Buckwheat crepes really are incredibly versatile and I’d definitely choose one stuffed with my favourite filling be it breakfast, lunch or dinner over a tortilla! They’re perfectly filling, soft and have an incredible flavour. They can also be easily made in advance and kept in the fridge ready for whenever you please (for a day, two max).

The fact that it’s the easiest pancake batter you’ll ever make is just an incredible bonus! Smile

I went with roasted squash and baby spinach, drizzled generously with a rich tahini dressing, topped off with a “vegan parmesan” with a nutty twist; pecans and nutritional yeast whizzed up together… was delicious and quite a small amount goes a long way! The nutty topping gave the whole dish a wonderful bit of texture as well as punch of complimentary flavour.

Pecans, Squash and Spinach….they’re just a marriage made in heaven and when you bring tahini in to the mix you have yourself a whole new sense of wonderful.

Savoury pancakes might not be my first choice when it comes to breakfast but lunch or dinner is a whole other story. I was delighted with how this one turned out and will definitely be making it again very soon. Hassle free, pretty food…you can fill up the crepe with any of your favourite veggies and drizzle them with your sauce or dressing of choice, though I do highly recommend this combo.

There was much “umming” as I devoured the plateful, it being one of those meals that you really don’t want to end, truly saddened by your last bite.

What’s your favourite savoury pancake filling or topping? I’m open to suggestion on what to try next! [/donotprint]

Vegan Squash Spinach and Tahini Buckwheat Crepe


Servings – 1

Preparation Time – 15 minutes

Cooking Time – 10 minutes



  • 40g (1/3 cup) wholegrain buckwheat flour
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 160ml (2/3 cup) water
  • Pinch of salt and black pepper

Filling & Topping

  • 1 cup diced roasted butternut squash
  • 1/2 cup baby spinach leaves
  • 1/2 tbsp nutritional yeast
  • 1 tbsp pecans
  • Fresh mint to garnish


  • 2 tbsp tahini
  • 1/2 tbsp nutritional yeast
  • 3-4 tbsp water
  • Pinch of salt and black pepper


  1. Mix together flax and water for the flax egg and set to one side for 15 minutes until “eggy” in consistency.
  2. Meanwhile whisk together tahini dressing ingredients until smooth.
  3. Whizz together pecans and nutritional yeast in a food processor or coffee grinder to form a coarse crumb.
  4. Blend together buckwheat flour and water until smooth before seasoning and adding in flax egg. Whisk to ensure evenly combined.
  5. Pour pancake mixture into a large non stick pan/skillet. Allow to cook for 4-5 minutes, until it starts to bubble in the middle and the edges come away from the side of the pan, before flipping and cooking for a further 4 minutes.
  6. Lay pancake flat on a plate, spread a little of your tahini dressing over the surface before laying squash and spinach on one side. Drizzle with yet more tahini dressing before folding over. Any remaining squash and spinach can be served on the side drizzled with the leftover tahini dressing.  Garnish the whole dish with a good sprinkling of fresh mint.

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