When we think of pancakes, our minds often drift to stacks drizzled with syrup, topped with fresh fruit, or sprinkled with nuts and chocolate. While sweet pancakes are delicious, their savoury counterparts are often overlooked. Unfairly so, as they make easy to prepare, delicious and wholesome meals.
These fluffy little numbers are packed with nutritious and tasty ingredients and will be enjoyed in my household not just on Pancake Day.
Why is it health promoting?
Eggs: Rich in high-quality protein and essential nutrients that support muscle growth and brain function.
Spinach: Packed with iron, vitamins and anti-oxidants to boost energy and support immune health.
Vine Tomatoes: High in vitamin C and lycopene they promote heart health and reduce inflammation.
Buckwheat flour: Naturally gluten-free and fibre rich, it aids digestion and helps to regulate blood sugar.
Ingredients
120 g buckwheat flour
3 free range eggs
50g spinach
200g vine tomatoes
150g mushrooms
250ml milk of your choice
100ml water
4 teaspoons avocado or olive oil
1/2 teaspoon ground cumin
salt and pepper to taste
Directions
Finely slice the mushrooms and tomatoes
Heat 2 teaspoons of the oil on a medium heat in a frying pan
Saute the mushrooms and tomatoes in the pan with a pinch of salt and pepper, for about 5 minutes and then lace in a bowl and put to one side
Wipe down the pan to use for the pancakes.
Blend all flour, spinach, water, milk and cumin in a blender until turned into a smooth batter.
Heat 1 teaspoon of oil in the pan on medium heat and then pour in half the batter. Cook for 1 - 2 minutes on each side until golden and cooked through
Spoon half the mushroom and tomato mix onto the pancake and fold.
Repeat with the remainder of the batter mix and filling.
Enjoy!
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