This is a delicious wrap filled with organic salmon, baby spinach, and avocado, combined with cream cheese, lemon, and cilantro. To add a bit extra flavor, I used my Buckwheat Curry Tortillas with their subtly nutty taste and a hint of curry. This wrap is great as a starter, light lunch or dinner, or to take along in your lunchbox.
In this recipe I combined the nutty flavor of buckwheat with a hint of spicy curry, creating a delicious tortilla. You can also use them as a savory pancake or in place of pasta sheets when making lasagne.
Initially I came across buckwheat a bit by accident. I bought it thinking I was buying spelt flour, but then noticed the difference when preparing pancakes for the kids. After reading more about buckwheat, I learned more about its super food properties. Buckwheat is not a grain, it’s a seed of a plant, and the plant belongs to the same family as rhubarb and sorrel. It contains high quality proteins, better digestible carbohydrates, antioxidants, minerals, and vitamins. In other words, buckwheat is a healthier option for wheat or grains. If you eat healthy and listen to your body, you will recognize how your body feels after consuming certain kinds of food, even if you don’t outright suffer from any intolerances.
These pancakes are a nice low-carb alternative to regular pancakes. After bringing back the incredible book The Real Meal Revolution from our trip to Cape Town in 2014, I’ve been trying to reduce carbs for the entire family, including the children. I tried many different low-carb pancakes, and it took me some time to find the right substitute for wheat flour and still create something that the kids would eat. These pancakes here are my children’s favorites so far. They like them with a mix of applesauce and mango sauce and fresh fruits.
Substituting bread can be one of the biggest challenges when going carb-free, especially for those who love savory food for breakfast. If you are from Germany, like I am, you are most likely used to eating bread or rolls (“Brötchen”) almost daily for breakfast, and often as well for dinner (“Brotzeit”). I’ve been thinking about how to create a delicious carb-free bread, and a few days ago, I finally gave it a try. Based on my Nutty Crackers, I added some moisture ingredients and carb-free flours, and out came a delicious healthy bread. My husband tried it this morning and he is as impressed as I am. This bread will help us a lot with our carb-free nutrition.
This is a very nice breakfast recipe if you try to reduce carbs in your daily food plan, but like to eat savory food in the morning. We like to top the pancakes with cream cheese and salmon or sliced chicken, cheese and egg, but feel free to try out other toppings! I usually serve a side salad with them.
