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Recipe: Buckwheat Beet Pancakes with Greens

A dinner-ready, gluten-free, time-sensitive, easy-on-the-eyes plate of flapjacks.

Those who are gluten-free or gluten-avoiding often end up missing out on the health benefits of grains (as well as the delicious things they're used to make). Anna Jones is here to help. These buckwheat pancakes, plucked from her new book, A Modern Way to Cook, will fill the void, with both the nutritional and gustative in mind. Buckwheata gluten-free "pseudocereal"—contains protein, fiber and, importantly, flavonoids, which explains why it has anti-cancer and anti-inflammation properties, plus helps protect your brain and heart. All of the recipes in this vegetarian cookbook are easy and quick (the chapters are broken down into how much time you'll spend in the kitchen). A few if's before you get cooking: If you have a cast iron pan, use it for this recipe; if you're avoiding dairy, swap the goat cheese for a nut-based one (we like Treeline); if you want to remove beet stains from your hands, use a wedge of lemon.

Reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Mealsby Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.

Ingredients

1½ cups buckwheat flour
1 tsp baking powder
1 cup unsweetened almond milk or cow’s milk, divided
1 free-range egg or 1 Tbsp chia seeds with 3 Tbsp cold water
1 medium beet, peeled and finely grated
½ tsp sea salt
1¾ oz blanched hazelnuts
4 tsps coconut oil, divided
3½ oz pitted black olives
4 oz soft goat cheese
4 small handfuls of green salad leaves
¼ cup extra virgin olive oil
Zest of ½ orange

Directions

1.

In a bowl, mix together flour and baking powder, then whisk in milk and egg or chia seeds and water. Fold in beet and salt, then let batter rest until thick, adding additional milk if necessary. 

2.

Over a medium pan over high heat, toast hazelnuts, swirling pan often until brown on all sides, 3 minutes; set aside. Heat 1 tsp coconut oil and fry olives until they begin to crisp, 3 to 5 minutes; set aside. 

3.

Using the same pan, working in batches, heat about 1 tsp coconut oil. When coconut oil is hot, using a ¼ measuring cup filled halfway, scoop batter into pan, repeating until pan is filled, and cook pancakes until bubbles appear on top and edges begin to crisp, 2 to 3 minutes; flip and continue cooking until firm in center, 1 to 2 minutes. Set pancakes aside and cook remaining batter in remaining coconut oil. Divide pancakes, goat cheese, hazelnuts, greens and olives among four plates, then drizzle with olive oil and garnish with a pinch of zest.