Who said pancakes can’t be enjoyed for dinner? Gluten free and protein packed, this is a fantastic dish to enjoy any time of day. Buckwheat, though it contains the word “wheat,” is gluten free and belongs to the family of pseudocereals. This group of plants produce fruits or seeds that are used and consumed like grains. Buckwheat has a strong flavour, and if you would like to mellow it somewhat, feel free to cut half the buckwheat flour with oat flour.

Delightful dukkah

Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. Translated from Arabic, dua’ah simply means “to pound.” While there are no hard and fast rules to what nuts, seeds, and spices make up dukkah, a couple of common ingredients found in most blends are sesame, cumin, and coriander seeds. After that, feel free to use up any nuts and seeds you have on hand.

Flour forever

Making your own gluten-free buckwheat flour at home is easy and cost effective. Using any extra buckwheat groats from the dukkah, add to a blender and blend in 5- to 10-second increments, until fine and powdery. Take care to stop and stir up the groats a few times as you go. In about 1 minute, you will have freshly milled buckwheat flour. Store any unused buckwheat flour in a jar for up to 6 months, if refrigerated, or about 1 month, if unrefrigerated.