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+ servings
folded buckwheat flour pancake filled with mushrooms in cheese sauce
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Buckwheat Galettes

These light and tasty gluten-free Buckwheat Galettes are filled with a rich a creamy cheesy mushroom stuffing that is delectable. Can be eaten for breakfast or lunch.
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Main Course
Cuisine: French
Keyword: dairy-free, eggless, gluten-free, pancakes, plant-based, vegan, vegetarian
Servings: 4 people
Calories: 363kcal
Author: Reena Sharma


  • Galette
  • 100 g buckwheat flour
  • 300 ml soya milk
  • 1 tbsp lemon juice
  • Pinch of salt
  • Oil to pan fry
  • Cheesy Mushroom Filling
  • 250 g mushrooms sliced
  • 150 g cashews soaked overnight
  • 2 tbsp yeast flakes
  • 60 ml soya milk
  • 1 tbsp fermented tofu
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp mustard
  • Oil to fry


  • For the crepes, combine all ingredients together into a runny batter then fry lightly for 1-2 minutes. Flip and cook for a further 1-2 minutes until golden on both sides.
  • For the filling, all ingredients except the mushrooms into a food processor and blend until smooth and creamy.
  • Pan fry the mushrooms until softened then stir in the cheese sauce, allowing to heat through for 2-3 minutes.
  • Spoon into the pancake and fold over the edges before serving.


Calories: 363kcal | Carbohydrates: 36g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Sodium: 70mg | Potassium: 804mg | Fiber: 6g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 5mg