Savoury Spring Onion Pancakes

These Savoury Spring Onion Pancakes by Buffy Ellen of Be Good Organics are great for when you’ve got nothing in the fridge!

Grab whatever flour you’ve got on hand (gluten free, sprouted, whatever takes your fancy), add some spices, and then go wild with the toppings!

Easiest dinner (or home lunch) ever and with Spring arriving, it’s a great way to load up on those vibrant spring veg.

Prep time: 5 mins
Cook time: 5 mins
Servings: 4


  • 2 c flour (eg 1/4 each of buckwheat, millet, besan/chickpea, brown rice)
  • 2 c water
  • 2 tsp sea salt (or kelp)
  • 2-4 tsp dried spices (eg turmeric, garam masala, or cumin)
  • 1 bunch spring onion thinly sliced (or red onion finely sliced)


  • 1 avocado (or 1 c cashew cheese)
  • Leafy greens, sprouts and relish


  1. Mix the dry ingredients in a bowl, then add a small amount of the wet ingredients, stirring until a smooth paste is formed with no lumps. Add the rest of the wet ingredients.

  2. Heat 1 teaspoon of coconut oil in a pan, then pour 1/2 -3/4 cup of the batter in (1/2 cup will make you 6 smaller pancakes, 3/4 cup will make you 4 large). Sprinkle over the sliced spring onion. Wait for a few minutes until bubbles appear all over, then flip and cook for another 2 minutes on the other side until golden.

  3. Plate up on four plates (or double up on two!), with 1/4 of an avocado on each (or 1/4 c cashew cheese if using), some greens, sprouts, a big dollop of relish, and if you like – some toasted cashews or sesame seeds. These are also great topped with Buffy’s Curried Cashews, or Cashew Parmesan here.  In fact they taste great with any topping as long as you’ve got creamy (avo/cheese), tangy (relish), fresh (veges), and crunchy (seeds). Serve and devour immediately!

Buffy’s Recipe Notes:

  • These pancakes are so versatile! Use whatever flour you have in the pantry – buckwheat, brown rice, spelt, quinoa, amaranth, millet, zentrofan, wholewheat. I like them best with a combo of a few (quinoa and amaranth for example are a bit too overpowering on their own, so I find these flours are best to combo with others). 1/4 of four different types if I’ve got them is my favourite blend.

  • To make your own flours out of grains or legumes, the general rule of thumb is 3/4 cup legumes/grains = 1c flour. For this recipe, you’d therefore want 1 1/2 cups of grains or legumes to produce the 2 cups of flour needed.
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