Buckwheat pancakes with spinach

Pancakes:

• 250gr2 cups buckwheat flour
• 150ml3/4 cup sparkling water
• 300ml1 1/4 cups soy milk
• 1tspbaking powder
• 1 1/2tspsalt
• 2pinchesof salt
• 1Tbspoil for example olive
• 1pinchof paprika
• chopped fresh or frozen herbs of your choice

Filling:

• 2shallots
• 1-2garlic cloves
• 100gr3.5 oz. mushrooms (for example shiitake)
• 400gr14 oz. leaf spinach
• 2-4Tbspvegan cream or sour cream
• 1tspsalt
• 2-3pinchesof pepper
• 2-3pinchesof nutmeg

Pancakes

1. Mix all ingredients and allow the dough to rest for 10-15 minutes
2. Bake the pancakes in a pan with 1-2 Tbsp oil, if you have a well coated pan you won't need any oil

Filling

1. Finely chop the shallots and garlic
2. Heat up the pan with 1 Tbsp olive oil and fry them for 3-4 minutes until they are glassy
3. Wash the leaf spinach and roughly chop it if the leaves are large
4. Add them to the pan and fry them for another 5-8 minutes
5. Add vegan cream or sour cream and season with the herbs