Miso Jackfruit Buckwheat Pancakes

Updated: May 19

A spiky-formed fruit, native to Sri Lanka, jackfruit is part of the fig family and has a light sweet flavour. We add miso & ginger sauce with tomato and basil and wrap it all in a healthy buckwheat pancake.


Preparation time: 1 hour


Pancake Ingredients: - 200g Buckwheat flour - 2 ½ cups Almond milk - 1 tbsp Maple syrup - 1 tsp Macacao - 1tsp baking powder

Topping: - Jackfruit - 2tsp curry powder - Tomatoes - Basil

Pili Nut Miso + Ginger Dressing

Ingredients: - 44g original pili nuts - 150ml water - 2tsp miso paste - Small chunk of ginger

Pancake & Topping Instructions: 1. Place jackfruit and curry powder in sauce pan with a bit of water and allow it to simmer. 2. Whilst the jackfruit is cooking, place all the ingredients for the pancakes together in a bowl and whisk together. 3. Heat pan up on stove with some coconut/olive oil and pour some mixture onto the pan.

Allow it to cook on one side and flip over when done to cook the other side. 4. When the pancakes are all cooked.

Dressing instructions:

1. Place jackfruit and curry powder in to a sauce pan with a bit of water and allow it to simmer. 2. Whilst the jackfruit is cooking, place all the ingredients for the dressing in to a blender and blend till smooth. 3. Now place all the ingredients for the pancakes together in a bowl and whisk together. 4. Heat a pan up on the stove with some coconut/olive oil and pour some of the mixture onto the pan.

Allow it to cook on one side and flip it over when done to cook the other side. 5. When the pancakes are all cooked. Top them with the cooked jackfruit, fresh tomatoes,

basil and dressing.

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