Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
These savoury pancakes are Pancake Day… but make it dinner. Protein-rich seeded pancakes topped with creamy mushrooms and a crunchy walnut finish - cosy, filling and seriously good.
Serves: 2-3
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
Seeded pancakes
- 150g plain flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 2 tbsp mixed seeds (pumpkin, sunflower, sesame)
- 250ml plant milk
Creamy mushrooms
- 400g mushrooms, sliced
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 250ml plant cream or oat cream
- Salt & pepper
Walnut crumb
- 40g walnuts, finely chopped
- 1/2 tsp smoked paprika
Method
- Whisk the flour, baking powder, salt and mixed seeds in a bowl. Slowly add the plant milk, whisking until smooth and thick. Rest for 5 minutes.
- Heat a non-stick pan over medium heat and lightly grease. Spoon in batter to form pancakes and cook for 2–3 minutes until bubbles appear. Flip and cook another 2 minutes.
- Heat olive oil in a wide pan. Add mushrooms and cook for 6–8 minutes until golden. Add garlic, cook briefly, then stir in the cream. Season and simmer for 2–3 minutes.
- Toast the walnuts with smoked paprika in a dry pan for 2–3 minutes until fragrant.
- Serve pancakes topped with creamy mushrooms and walnut crumb.
