Pancakes made with ground elder, no it's not a weed, you can eat it too! And it is rather delicious. These pancakes are made with buckwheat flour, so suitable for those avoiding gluten.

Green Pancakes
Green Pancakes


Start by making the hummus:
Drain the chickpeas and rinse in a colander under the cold tap.

Place in your food processor with all the other ingredients except the oil.

Switch the processor on and pulse the ingredients together, drizzling the oil through the top of your food processor as you go. Stop when you have a creamy consistency. Add a little bit of water until you have the consistency you prefer. Some people like their hummus more liquid than others, but remember this hummus is meant to be a filling, so shouldn't be too liquid. Leave until needed and freeze whatever you have left over.

For the pancakes:
Pick around 100g ground elder, but as with all wild foods, make sure you know what you are picking is indeed ground elder! 100g is around 1/2 small plastic bag. Wash thoroughly, take off the leaves and discard the stalks.

In a food processor mix together the flour, milk or milk substitute and add the eggs one by one. Mix until you have a smooth batter. Add the ground elder leaves and a pinch of salt and mix again. I found that by using a hand blender from this point, it created a nicer and smoother batter.

Bake 4 pancakes in a little oil and fill with the hummus and the grated carrot.

Depending on the season, add cucumber strips, sliced radish or sprouts. 

If you are not certain about picking ground elder, you can substitute the 'weeds' with spinach.


  • 100g ground elder
  • 1 large egg
  • 100g buckwheat flour
  • 200ml Sproud Original
  • Pinch of salt
  • 2 carrots, peeled and grated
  • Water if needed
  • For the Hummus:
  • 1 can chickpeas, drained
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 to 3 garlic cloves, peeled and roughly chopped
  • 3 tbsp dark tahini
  • 4 tbsp water