John Myers
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Buckwheat Pancakes with Quick Mushroom and Spinach Filling
The perfect buckwheat pancakes with quick mushroom and spinach filling recipe with a picture and simple step-by-step instructions.
pancakes
- 250 ml Soy milk liquid
- 200 ml Sparkling mineral water
- 125 g Buckwheat flour
- 1 tbsp Almond butter white
- 50 g Einkorn flour whole grain
- Salt
filling
- 0,5 piece Red pepper
- 1 piece Zucchini, not too big
- 0,5 Cup Organic mushrooms
- 5 piece Cocktail tomatoes
- 100 g Spinach leaves washed and roughly chopped
- 2 tbsp Almond butter white
- 1 tbsp Lemon juice and some zest – organic lemon
- Salt, pepper, dried thyme
pancakes
- Mix soy milk with mineral water, types of flour and salt into a dough, let stand for about 10 minutes, stir again. If it is too thick, dilute with a little water. Bake thin pancakes in a crepes pan with a little rapeseed oil.
filling
- Cut the paprika and zucchini into small cubes. Gently fry them in a little rapeseed oil, season with thyme and stew for 5 minutes. Then add the diced mushrooms, which leave a little water. When the liquid has evaporated add the diced tomatoes. When the tomatoes have braised for about 5 minutes, add the coarsely chopped spinach (or baby spinach whole), stir until it collapses. Mix the almond butter with a little water, stir in. Refine with lemon zest and lemon juice, salt and pepper to taste.
Finish 🙂
- Fill the buckwheat crepes with the vegetables and serve warm. Or fill it and let it cool, then you can cut it into larger slices and serve as a snack.
- From the amount of dough and the vegetable filling, it won’t quite fit if you want to fill all the crepes, we always eat a few sweet ones, so my children to be precise :-). If you all want spicy, please make a little more fullness.
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