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Mushroom and Spinach Pancakes

Veganized a BBC Food recipe | Serves: 4 pancakes | Time: ~ 30 min + day before prep



2 cups #buckwheat flour (naturally #glutenfree)

2 Neat Eggs

2/3 cup almond milk



1 tbsp EVO

1 large onion, chopped

8 oz of #mushrooms, sliced

4 handfuls baby #spinach

S&P to taste

Optional Topping

We went with a vegan chipotle mayo.


For the pancakes, add ingredients one by one to a bowl and mix thoroughly.

For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.

To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.

While the pancake is still in the pan, spread one quarter of the cashew sour cream over one side, scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.

Repeat with the remaining batter and filling to make another pancake.

What I ate and drank today (7/21/2018)

72 oz of water

Egg white, spinach and mushroom sandwich

1 cup of chilled red pepper soup

Spinach and mushroom crepes



What I ate and drank on my monthly CHEAT day (7/20/18)

72 oz of water

3 cups of decaf

1 cup of caffeinated coffee

Wine with dinner

Falafel wrap from Pret a Manger


3 crab hush puppies

4 steamed blue Maryland crabs

2 pieces of pepperoni pizza


Some strength training (core and arms)

2.5 miles of walking

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