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 even 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. Meals high in acidity, refined carbohydrates, 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, leaving you feeling drained both physically and emotionally long before the day is over.

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. They can be packed in ziplock bags and paired with freshly made coconut chutney, vibrant vegetables, or fragrant coriander pesto throughout the week. I also like to keep a batch of sauce ready 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: 5 servings

Prep Time: 1 hour – Cooking Time: 30 minutes – Total Time: 1 hour 30 minutes

Soaking the buckwheat groats takes approximately 1 hour. Cooking time is 30 minutes with a total process time of 1 hour 30 minutes.

Ingredients

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

Instructions

1

Soak the buckwheat in water for about 1 hour.

2

After soaking, place the buckwheat along with the remaining galette ingredients in a blender and blend until smooth. If you are in a hurry, you may substitute with 1 cup buckwheat flour and 1/2 teaspoon bicarbonate soda or baking powder.

3

Heat a non-stick frying pan over medium heat and add about 1/4 teaspoon of oil. Pour a ladleful of batter into the pan and allow it to spread evenly. Alternatively, dab a napkin with oil and rub it over the pan to prevent sticking.

4

Cook until the edges turn light brown and the top becomes bubbly. Flip to cook the other side. Initially, make small galettes until you get the hang of the process. Set the cooked galettes on a wire rack to cool; they should yield approximately 6 to 8 galettes.

5

In a bowl, mix all the filling ingredients until evenly combined. Divide the filling equally among the galettes, place the filling inside, and roll them up.

6

Serve with a bowl of pesto or one of your favorite sauces. Enjoy!

7

These galettes can be prepared in bulk and stored in a ziplock bag in the refrigerator for up to one week.

Nutrition

• 300.0 Calories
• 40.0g Carbohydrates
• 0.0mg Cholesterol
• 15.0g Fat
• 5.0g Fiber
• 7.0g Protein
• 250.0mg Sodium
• 0.0g Trans fat

Notes

For links to coconut chutney and coriander pesto, please click on the respective text boxes.