Try switching up your usual sweet pancake ritual for these moringalicious savoury pancakes. As well as being bursting with nutrients, they're really simple and quick to make and can be packed with your favourite filling (although we definitely recommend this creamy mushroom one!)
Ingredients
For the pancakes:
- 2 tsp Aduna Moringa Powder
- 1½ cups buckwheat flour
- 3 eggs, beaten
- 2 cups oat milk
- ½ cup filtered water
- Pinch of pink salt
- 2 handfuls fresh spinach
- Small handful fresh basil
- 1 tsp mixed herbs
- Coconut oil, to fry
For the filling:
- 2 garlic cloves
- 250g chestnut mushrooms
- 2 tsp coconut oil
- 1 tsp mixed herbs
- Pinch of pink salt and pepper
- ⅔ cup homemade cashew milk
- 1 tbsp nutritional yeast flakes
- A few fresh basil leaves
- Small handful fresh spinach
Method
- To make the pancake batter, add all pancake ingredients except the coconut oil to a blender and blend until smooth.
- Melt a little coconut oil in a frying pan over medium heat. Pour a couple of large spoonfuls of batter into the pan.
- Fry the pancake for 2–3 minutes on each side until browned. Repeat with remaining batter.
- For the filling, crush the garlic and roughly chop the mushrooms.
- Fry these in a little coconut oil until softened, then add the mixed herbs, salt, pepper and cashew milk (note: we didn't strain our cashew milk to keep the sauce extra creamy and thick).
- Reduce the heat to a gentle simmer and stir until the sauce thickens.
- Add the nutritional yeast flakes, fresh basil and spinach. Stir until the leaves have wilted, then turn off the heat.
- Spoon the filling into the pancakes, then fold them over to serve.
Enjoy!
Recipe by bali.zest
Photography by Ollie Crichton
