Buckwheat Galette Soft Taco

Do you find yourself struggling with meal planning and maintaining your energy levels throughout the week? You want to eat healthily, but time always seems to be in short supply. Balancing the demands of the day, the week, and eventually the months—especially while multitasking—can feel relentless. I’ve been there, and I understand how exhausting it can be. The obvious solution might seem to be eating out—grabbing whatever is convenient and moving on. But that’s where we often go wrong.

Fast food and quick fixes are not the answer. These meals, high in acidity, refined carbs, and unhealthy fats, do little to sustain your energy. Moreover, the industrialized and unnatural nature of such food not only lacks vitality but often carries the stressed energy of its preparation. Consuming it can leave you feeling equally drained and weighed down, both physically and emotionally, long before the day is over.

So instead of opting for the quick and easy way out, why not try something simple yet nourishing? Let’s prepare buckwheat galettes—delicious, wholesome, and easy to make. You can pack them in ziplock bags, ready to pair with freshly made  coconut chutney, vibrant vegetables, or fragrant coriander pesto throughout the week. I also like to keep a batch of sauce ready-made for the week prepared in advance for added convenience.

Scroll down for the recipe, and discover how to create this effortless, packable meal that will keep you energized and satisfied all week long!

Print Recipe

Buckwheat Galette Soft Taco

pancakes – European, Asian

By SS Shiva – Serves: 4-5

Prep Time: 1 hr – Cooking Time: 30 min – Total Time: 1 hr 30 min

Soaking the buckwheat groats will take approx 1 hours Cooking Time: 30 min – Total Time: 1 hours 30 min

Ingredients

• For the Galette:
• 1 cup buckwheat groats
• 2 cups of water
• 1 tsp salt
• 1/4 cup olive oil
• 1 cup basil leaves, roughly chopped
• Filling for the Taco
• 1/2 cup of basil leaves, roughly chopped
• 1 cup mung sprouts or any other sprouts you prefer
• 1 apple, julienned (ie cut into matchstick sized slivers)
• 1 cup of coriander leaves
• 1/2 cup nori flakes
• 2 tsp mango pickle
• 1 tbsp fresh thyme leaves
• 1 kiwi, skinned, and julienned sticks
• 2 cups Chinese cabbage, chopped finely across broadside
• 1 small piece of green chili, finely chopped (optional)

Instructions

1

First, soak the buckwheat in water for an hour or so.

2

After soaking, place this in a blender along with the rest of the ingredients for the galette. Blend until smooth. But If you are in a hurry, use 1 cup buckwheat flour instead of natural fermentation, and use half a teaspoon of bicarbonate soda or baking powder.

3

In a medium crepe or non-stick frying pan on medium heat, heat about ¼ teaspoon of oil, add a ladle of batter and let it spread evenly. ( you can also dab a napkin with oil and rub it over the saucepan to prevent the pancake from sticking to the pan.

4

Cook till set at the edges turns light brown, and the top is bubbly, then flip to cook the other side. Keep them small initially until you get the hang of it. Set aside the galettes over a wire rack to cool for a bit. Depending on the diameter and thickness, you will make approximately 6 to 8 galettes.

5

Mix all the ingredients for the filling in a bowl. Divide the filling into equal portions depending on the number of galettes.

6

Place the filling inside the galette, and roll it up. Serve with a bowl of pesto or one of our unique sauces on the side. Enjoy!

7

These galettes can be made in bulk and stored in a ziplock bag in the fridge for up to a week.

Notes

Please click on coconut chutney and coriander pesto for the link on the text box.