Buckwheat Gallet Taco

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Buckwheat taco with coconut chutney or mixed vegetables

Buckwheat Gallet Taco

Serves: 4-5
Cooking Time: 30min


  • 1 cup buckwheat
  • 2 cups of water
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 cup basil leaves
  • Filling for Pancake
  • 1/2 cup of basil leaves
  • 1 cup sprouts any kind
  • 1 apple sliced in sticks
  • 1 cup of coriander leaves
  • 1/2 cup flakes of nori leaves
  • 2 tablespoon of mango pickle
  • 1 tablespoon fresh thyme leaves
  • 1 kiwi skinned and sliced into sticks
  • 2 cups of cut Chinese napa cabbage
  • 1 small piece green chilli finely chopped (optional)



Soak buckwheat in water for 2 hours, blend it with all ingredients.


If you are in a hurry, use buckwheat flour instead and a half teaspoon of bicarbonate soda or baking powder.


Make pancakes in a skillet the size you prefer. Keep it small initially until you get the hang of it.


For the Taco filling


Mix all the ingredients well with your hands and dive it into equal portions


You will make approximately 6 to 8 Gallets taco depending on the diameter and thickness you make them.


Place the filling inside the taco roll up and serve with a bowl of pesto or one of our special sauces. Enjoy

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