Your Shopping Basket is Empty

Spinach & Moringa Pancakes with Creamy Mushroom Filling

8 Serving(s)

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!) 


For the pancakes:
2 tsp Aduna Moringa Powder
1 1/2 cups buckwheat flour
3 eggs, beaten
2 cups oat milk 
1/2 cup filtered water
pinch of pink salt
2 handfuls of fresh spinach
small handful of 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 + pepper
2/3 cup homemade cashew milk
1 tbsp nutritional yeast flakes
a few fresh basil leaves
small handful of fresh spinach


To make the pancake batter, add all the ingredients except the coconut oil to a blender and blend until smooth. 

Melt a little coconut oil in frying pan on a medium heat and pour a couple of large spoonfuls of pancake batter into the pan. Fry the pancake on either side for around 2-3 minutes until browned.

For the filling, crush the garlic cloves and roughly chop the chestnut mushrooms. Fry these in a little coconut oil until softened, then add the mixed herbs, pink salt and pepper and the homemade cashew milk (note that we didn't strain our cashew milk to make the saucy extra creamy & thick).

Turn the heat down to a gentle simmer and keep stirring until the sauce thickens. Next, add the nutritional yeast flakes (this gives a lovely cheesy flavour), fresh basil and  spinach leaves. Stir until the leaves have wilted then turn off the heat.

Spoon the filling into the pancakes, then fold the pancake over. 


Recipe by bali.zest 
Photography by Ollie Crichton

Ingredients list: