Buckwheat Pancake Burritos

  • Preparation 30 MIN
    Cooking 30 MIN
  • Makes 8 to 10 servings


Buckwheat Pancakes



Buckwheat Pancakes

  1. Preheat the oven to 100 °C (200 °F) to keep the pancakes and toppings warm.
  2. In a bowl, whisk all the ingredients together until smooth. While cooking the pancakes, stir the batter frequently to prevent the flour from settling at the bottom.
  3. In a well-buttered 23-cm (9-inch) non-stick skillet, cook the pancakes on both sides, pouring 60 ml (1/4 cup) of batter for each. Stack the pancakes in a serving plate. Cover with aluminum foil and keep warm.


  1. In a large non-stick skillet, brown the onions, mushrooms, and bacon in half the oil. Add the chives. Season with salt and pepper. Pour into a serving bowl. Cover and keep warm.
  2. In the same skillet, brown the sausage meat over medium heat in the remaining oil, breaking the meat with a fork. Transfer to a warm serving bowl.
  3. Place the cheese, applesauce, and molasses in different bowls.
  4. Place the pancakes and toppings in the centre of the table and let your guests garnish their own pancakes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Without molasses

Content % Daily Value
Calories 700  
Total Fat 47 g  
Saturated Fat 17 g  
Sodium (salt) 970 mg  
Carbohydrates 44 g  
Fibre 4 g  
Protein 30 g