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Buckwheat Wraps – Two Ways ! (Savory & Chocolate Banana)

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With all the stormy weather we’ve had here in Nova Scotia this weekend, I have been cooking non-stop (and of course, some Netflix binge-watching to boot).  In addition to the recipes I’ve posted on the blog the past few days, I’ve made a lentil casserole, a chickpea stew, and a pot of soup (recipe to come).  Plus, I decided to whip up some of these buckwheat wraps to keep in the freezer, kind of along the same lines as the ployes I’ve made in the past.  Now, I’m not averse to buying regular wraps, tortillas or what not, but I do like to get a little something extra if I’m going to use them, so in this case, a little protein and fibre.  A bonus is that these also happen to be gluten free as long as you are careful with your baking powder. 

I made two versions, one savory and one a little sweet.  The savory version will be great for sandwiches, eggs etc, and the sweet will make a great vehicle for peanut butter or maybe a little cream cheese.  These freeze great, with a little wax paper between layers.

Both recipes are made the same way, that is by whisking together the dry ingredients, then adding the wet ingredients and blending further with the whisk.  The wraps are cooked in a non-stick pan over medium heat, using about a half-cup of batter per wrap.  Spread the batter out in the pan, let it cook until it bubbles, give it a little flip to ensure both sides are cooked.  On to the recipes!


  • 1 cup buckwheat flour
  • 1/4 cup plus 2 tbsp chickpea flour
  • 2 tbsp ground chia seeds (you could also substitute ground flax)
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 1/4 cups water
  • 2 large eggs
  • freshly ground pepper
  • chopped chives (optional)


  • 1 cup buckwheat flour
  • 1/4 cup plus 2 tbsp chickpea flour
  • 2 tbsp ground oats
  • 1/3 cup cocoa
  • 1 tsp baking powder
  • 2 tsp powdered stevia (from sweetener packets)
  • 2 1/4 cups unsweetened vanilla almond milk (or substitute)
  • 1 very ripe banana, pureed with a stick blender or food processor
  • 2 large eggs

One response »

  1. Delicious!


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