Buckwheat pancakes with spinach
Healthy buckwheat pancakes with only a few ingredients, filled with spinach. Quick to make and delicious for children and adults.
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:
- Mix all ingredients and allow the dough to rest for 10-15 minutes
- 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:
- Finely chop the shallots and garlic
- Heat up the pan with 1 Tbsp olive oil and fry them for 3-4 minutes until they are glassy
- Wash the leaf spinach and roughly chop it if the leaves are large
- Add them to the pan and fry them for another 5-8 minutes
- Add vegan cream or sour cream and season with the herbs
Nutrition
Serving: 10g