These are super little gluten-free breakfast pancakes. The flavour of the pancakes themselves is wonderful and all the ingredients tie together beautifully. I like serving them with a little light sour cream and lots of hot sauce such as Crystal (I am addicted to this stuff!*). My crepe pan measures 18cm and results in 15cm pancakes. I got 16 pancakes out of this mixture.

6 Responses to “Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts, Sour Cream and Hot Sauce”

  1. March 26, 2013 at 10:27 am

    ooo I do love a good savoury pancake and buckwheat ones are such a nice nutty flavour, can’t wait to try this recipe out – thanks katie!

  2. April 16, 2013 at 11:22 pm

    What a great photograph, makes you want to make these immediately and I love so many of the ingredients, brilliant!

  3. Di.
    April 19, 2013 at 6:15 am

    Thank you Katie for the recipe. I made it for dinner. My pancakes were lighter than those in the above picture. The batter was thick.
    I’m planning to fill in with apples and cinnamon next time.
    Thanks.
    Di.

  4. May 17, 2013 at 10:24 am

    YUM!

  5. September 22, 2013 at 7:47 pm

    Delicious! Have added some poached chicken to the filling for lunch tomorrow

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