WWW.FREI-STYLE.COMBuckwheat pancakes with spinach
Ingredients
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
Instructions
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
Notes
Tip from my kitchen: let the batter really rest for 10–15 minutes so the buckwheat flour can swell – this makes the pancakes nicely supple instead of crumbly. I like to blitz the batter briefly in a blender, which makes it extra smooth. Cook the pancakes over medium heat and flip them only once the edges are set. If the batter is too thick, add a splash of sparkling water; if it is too thin, add a little more buckwheat flour. Drain the spinach well beforehand so the filling does not turn watery. Leftover pancakes keep for 2–3 days in the fridge and reheat beautifully in a pan.
Nutrition per serving: 320 kcal