Monday 4 March 2019

Savoury Spinach Pancakes with Creamy Mushrooms

savoury spinach pancakes with creamy mushrooms

I've previously shared some sweet pancake recipes- such as Banana Buckwheat Pancakes, Pumpkin Spiced Pancakes & Lemon and Poppyseed Pancakes - but in time for Pancake Day this year, I wanted to switch things up and share a recipe for savoury pancakes. These are a basic buckwheat batter base with spinach added for colour, as well as extra goodness and topped or filled with a creamy mushroom mixture that I'm just obsessed with at the moment. In fact, you don't need to save this solely for pancakes- it's become one of my go-to breakfasts served on toast when I want something savoury in the morning and is ideal for this time of year as wild mushrooms are a good source of vitamin D. 

Three great health benefits: beneficial for bone health, good source of fibre, boosts immunity

Makes 2 pancakes
Enjoy immediately

1-2 & 1/2 tsp coconut oil

For the pancakes:
65g buckwheat flour
2 tsp milled flaxseed
Small handful spinach
175ml almond milk (I always use unsweetened)

For the mushroom filling:
1/2 shallot, finely chopped
1 clove garlic, crushed
100g wild mushrooms
1 sprig thyme
1 tbsp natural coconut yoghurt
Squeeze lemon juice
Sea salt and black pepper

1) To make the pancake batter, place the buckwheat flour, flaxseed, spinach and almond milk in a blender and blend until smooth.
2) Heat 1 tsp of the coconut oil in a non-stick frying pan over a medium-high heat on the hob. Pour in half of the pancake batter mix and spread in an even layer, like a pancake. Cook for a couple of minutes until starting to set and the base is cooked, then flip to cook the other side. Place on a plate then repeat with the remaining batter (adding more oil first, if required).
3) Meanwhile, make the mushroom filling. Heat 1/2 tsp of the coconut oil in a small frying pan over a medium heat on the hob. Add the shallot and lightly fry for a minute to soften, then add the garlic and lightly fry for a further minute, stirring regularly. Add the mushrooms and thyme and cook for a few minutes, until the mushrooms have reduced. Stir in the coconut yoghurt, lemon juice and season to taste. Remove the thyme sprig before serving.
4) To serve, divide the mushroom mixture between the two pancakes. Roll if desired. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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