Buckwheat pancakes and Sea Spaguetti /// Pancake de sarrasin et haricots de mer

A year and a half ago, my sister-in-law brought us a jar of sea spaguetti from Brittany in France. It took me a while to figure out what to do with these seaweeds because I had never tasted them before. Since they had come such a long way, I also wanted to make sure I would prepare them in a dish where they would really be staring. At the begining of the year, a friend from Brittany told me to make some buckwheat crepes and to use the sea spaguetti as a topping with other vegetables. Well, it took me a while, but I finally decided to try it out.

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However, yesterday, as I was looking at my pantry, I realized that I was out of buckwheat flour. I did stumble upon a really big bag of white buckwheat groats. I decided to use those to make my own flour: YUM! The flour was light and fluffy and full of nutrients. I really liked the subtle buckwheat flavour that is a lot less obvious than with black buckwheat, while still being recognisable. It got me thinking about what other flour I could make myself. Stay tuned for more fun kitchen experiments. Let’s start with the buckwheat pancakes.

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Here is what you need for 12 pancakes:

  • 2 1/2 cups of white buckwheat groats (once milled, you should have 2 cups of flour)
  • 3 cups of almond milk
  • 1 tbsp olive oil
  • 1/2 tsp salt

For the toppings:

  • 1 cup sea spaguetti
  • 2 carrots
  • 1 cucumber
  • 1 green apple
  • juice of 1/2 lemon

Here is what you do:

  1. In your food processor, use your S blade to mill your buckwheat groats into a fine flour. Some bigger pieces are okay, but make sure it is as fine as you can. Transfer your flour to a large mixing bowl.
  2. Mix in the almond milk, salt and olive oil until you have a smooth batter.
  3. Heat up a non-stick pan on medium heat. Once it is hot, make pancakes using about 1/3 of a cup at a time. Let cook until it doesn’t bubble anymore, flip it over and  let cook for one more minute. Repeat until you don’t have any more batter.
  4. For the toppings, rince the sea spaguetti and chop it up in small pieces. Do the same with the cucumber and apple. Use your potato peeler to make ribbons with your carrots. Mix all of the vegetables with the lemon juice.
  5. To plate, alternate between pancakes and salad. Enjoy!

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The sea spaguetti was really tasty: full of sea flavour. The texture is very smooth, which is a great contrast with the apple and carrot. I kept the flavours light and fresh because, well, it’s summer but also because I wanted to preserve the delicate taste of the sea spaguetti. If you have a chance, I really recommend trying them out. The pancakes were soft and chewy. As I had two extra ones, I served them with some melted chocolate and bananas: the sweet version was as great as the savoury! Let me know if you try this out or if you make your own flour. I’d love to know more!


Il y a un an et demi, ma belle-soeur nous a rapporté des haricots de mer de Bretagne, en France. Ça m’a pris un peu de temps pour me décider à les cuisiner parce que je ne voulais pas ouvrir la conserve avant d’avoir une bonne idée… Il y a quelques mois, mon amie bretonne m’a conseillé de les servir avec des crêpes de sarrasin et d’autres légumes. Bon, ça m’a pris pas mal de temps, mais j’ai finalement essayé.

buckwheat-pancakes

Hier, j’avais vraiment envie de les préparer alors je me suis mise en recherche de farine de sarrasin dans mes placards, sans succès. Par contre, j’ai trouvé un grand sac de graines de sarrasin que j’avais acheté pour les faire germer. Je les ai utilisées pour en faire de la farine et WOW! La farine a  une saveur légère et douce beaucoup moins intense que la farine de sarrasin noir. Ça m’a fait réfléchir à quelle autre farine je pourrais essayer de faire, alors c’est à suivre! Pour l’instant, commençons avec les pancakes de sarrasin!

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Voici ce dont vous aurez besoin pour 12 crêpes:

  • 2 1/2 tasses de graines de sarrasin blancs (vous devriez avoir environs 2 tasses de farine une fois les graines moulues)
  • 3 tasses de lait d’amande
  • 1 c. à soupe d’huile d’olive
  • 1/2 c. à thé de sel

Pour les garnitures:

  • 1 tasse de haricots de mer
  • 2 carottes
  • 1 concombre
  • 1 pomme verte
  • jus de 1/2 citron
  1. Dans votre robot, utiliser votre lame en ‘s’ pour moudre votre sarrasing en une farine fine.Il y aura quelques morceaux un peu plus gros, mais essayer d’avoir la farine la plus fine possible. Transférer votre farine dans un grand saladier.
  2. Ajouter le lait d’amande, le sel et l’huile d’olive et bien mélanger jusqu’à ce que la pâte soit bien lisse.
  3. Faire chauffer une poêle anti-adhésive. Une fois chaude, faites cuire les crêpes une à la fois en utilisant 1/3 de tasse de pâte pour chaque crêpe. Laisser cuire jusqu’à ce que les bulles soient fixes, retourner et laisser cuire pour environs 1 minutes. Répéter jusqu’à ce que toute votre pâte soit transformée en crêpes!
  4. Pour les garnitures, rincer les haricots de mer et les découper en petits morceaux. Faites de même avec le concombre et la pomme. Utiliser votre épluche patate pour faire des rubans avec les carottes. Mélanger les légumes avec le jus de citron.
  5. Pour servir, alterner entre crêpe et salade. Savourez!

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Les haricots de mer sont vraiment gouteux et remplis de saveurs maritimes. Leur textures est lisse et tendre, ce qui contraste bien avec la pomme et les carottes. J’ai gardé les saveurs simples et fraîches parce que c’est l’été, mais aussi pour préserver la saveur délicate des haricots de mer. Je vous les conseille vivement si jamais vous avez la chance de les goûter. Comme il me restait deux crêpes, j’y ai ajouter du chocolat fondu et des morceaux de banane: MIAM! Aussi bonne que les salées! Dites moi si vous essayez cette recette ou si vous faites vos propres farines. J’adorerais en savoir plus!

Buckwheat Stuffed Zucchinis

A few months ago I went to a bulk store where I bought a giant bag of buckwheat groats. I love the idea of adding more whole grains to my kitchen, but this bag of grains got lost in my pantry. When I found it again this morning, I decided to give it a go. I also had pretty little ball zucchinis waiting to be cooked, so I combined both and made stuffed zucchinis.

stuffed-zucchini

I started by cooking the buckwheat groat to have a better idea of their taste. I was really surprised! These grains have a subtle bread-like taste that is very mild, but still unique. These are also great because they cook so quickly! They would be a perfect alternative for rice as a side dish too.

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Combined with the fresh summery flavours of tomatoes and basil, these stuffed zucchinis were delicious!

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Here is what you need:

For the stuffed zucchinis:

  • 1 cup buckwheat groats
  • 8 king oyster mushrooms
  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbs tomato paste
  • 1 can chickpeas
  • 3 stalks green onions
  • 1/3 cup pepitas
  • 1/2 cup fresh basil leaves
  • salt and pepper to taste
  • 4-5 ball zucchinis

For the sauce:

  • the flesh of the zucchinis
  • 3 tomatoes
  • 3 laurel leaves
  • 1 cup fresh basil leaves
  • 1/2 tsp dried rosemary leaves
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Here is what you need:

  1. In a sauce pan, combine the buckwheat groats with 2 cups of water. Bring to a boil, reduce the heat and let simmer until all the water is absorbed. This should take less than 10 minutes. Set aside in a large mixing bowl.
  2. Cut the mushrooms in tiny pieces. In your sauce pan, add the oil and the mushrooms and let cook on medium-high heat. Add the tomato paste along with 1/2 cup and mix well. Once all the water has evaporated, add the mushrooms to the buckwheat.
  3. Mince the garlic cloves and green onions and add to the mix.
  4. Add the chickpeas, pepitas and basil leaves and mix until everything is well combined. Taste and add salt and pepper accordingly. Set aside.
  5. Cut the caps off your zucchinis and hollow them out using a spoon. Make sure your zucchinis are still about 5-7mm thick all around. Set aside.
  6. Fill the zucchinis with the buckwheat filling and close with their caps. Place on a lined cookie sheet. Cook for 45 minutes at 350F.
  7. Dice the 3 tomatoes and place them in your sauce pan. Add the zucchini flesh and the laurel leaves, rosemary leaves and red pepper flakes. Place on medium heat and mix.
  8. Once the tomatoes are completely mushed, remove from the heat. Add the basil leaves, salt and pepper. Using your wand mixer, process the sauce until smooth. Set aside.
  9. To serve, place some sauce at the bottom of your plate, add a zucchini and garnish with some green onions and basil leaves. Enjoy!

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These are so cute! They were delicious: the sauce added just enough moisture to the dish, while the buckwheat made it super filling and delicious. The contrasting textures of the mushrooms and pepitas also made every bite exciting. But, really, how cute are they? Let me know if you try this out!