Buckwheat pancakes with spinach

Pancakes:

• 250 gr 2 cups buckwheat flour
• 150 ml 3/4 cup sparkling water
• 300 ml 1 1/4 cups soy milk
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 pinches of salt
• 1 Tbsp oil (for example olive)
• 1 pinch of paprika
• chopped fresh or frozen herbs of your choice

Filling:

• 2 shallots
• 1-2 garlic cloves
• 100 gr 3.5 oz. mushrooms (for example shiitake)
• 400 gr 14 oz. leaf spinach
• 2-4 Tbsp vegan cream or sour cream
• 1 tsp salt
• 2-3 pinches of pepper
• 2-3 pinches of 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