If you’re looking for a comforting, creamy, plant-based meal that feels both nourishing and indulgent, try out these savoury buckwheat pancakes with creamy mushroom filling! 🌱🌱🌱
One of the things I love most about buckwheat pancakes is how incredibly versatile they are- they’re a blank canvas for sweet or savoury creativity. Despite the name, buckwheat isn’t actually wheat—it’s a seed that’s rich in fibre, protein, and essential minerals. It’s naturally gluten-free and has a distinctive nutty flavour that pairs beautifully with savoury fillings. In this recipe, I filled the pancakes with a creamy mushroom filling, flavoured perfectly with fresh chopped chives and they were so yum!
The first time I tried to make buckwheat pancakes, I was surprised as to how easy they are to make, with just three simple ingredients!
Ingredients
- Buckwheat flour-Buckwheat has a distinct nutty flavour, which can be quite strong. I used a lighter buckwheat flour in this recipe- look out for “light buckwheat”.
- Flaxseed ‘egg’ – Flaxseed meal is simply ground flaxseeds, which when mixed with water, it creates a gel-like texture that mimics eggs that helps to binds ingredients together. It’s essentially 1 part flaxseed meal and 2-3 parts water, stirred and left for around 5 mins until thickens into a gel-like texture. I have made buckwheat pancakes without a flax ‘egg’, but i have found it give the pancakes a nicer, slightly chewy texture more like traditional pancakes.
- Cashews– Cashews are a staple in vegan cooking for good reason. When soaked and blended, they create a naturally thick, velvety base that mimics cream or cheese sauces without any added thickeners. They’re also a great source of healthy fats, protein, and minerals like magnesium and zinc. I normally soak mine for about 20-30 mins in boiling water, and then rinse and drain.
- Nutritional yeast– This golden flake is a staple in vegan kitchens! Nutritional yeast adds a cheesy flavour that takes this filling from good to irresistible. It also brings some added B vitamins, including B12 in fortified versions.
- Brown mushrooms– I used brown mushrooms in this, but you could also use white mushrooms, or a mix of mushrooms — shiitake, oyster, or portobello all bring different textures and earthy notes. The mushrooms are sautéed until golden and fragrant, then folded into the cashew cream.
- Fresh chives– Fresh, chopped chives perfectly balance the rich, creamy mushroom of this filling.
Tips for making Buckwheat Pancakes
Use a hot, non-stick pan– Preheat your pan and heat a small amount of oil or dairy-free butter before adding the batter. A hot surface ensures a golden-brown crust and helps the pancakes cook evenly.
Wait for bubbles to form– Just like with traditional pancakes, wait until small bubbles start forming and popping on the surface before flipping. This usually takes about 2–3 minutes. If you flip too early, the pancake may fall apart.
Adjust thickness as needed
Buckwheat flour varies by brand and grind, so if your batter feels too thick, add a small amount of water. If it’s too thin, stir in a spoonful of flour. The ideal batter is pourable but not too runny.
Keep warm in the oven
Making a batch for the whole family? Keep your finished pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven while you cook the rest. This keeps them soft and ready to serve together.
Related
Looking for other recipes? Try these:
Ingredients
Buckwheat pancakes
- 1 cup buckwheat flour
- 1 ½ cups water
- 1 flax 'egg' 1 tablespoon ground flaxseed + 2 tablespoon water, stir and leave 5 mins
- ¼ teaspoon salt
- 1 tablespoon dairy-free butter
creamy mushroom filling
- 2 punnets of brown mushrooms, sliced
- 20g fresh chives, sliced
- 1 cup raw cashews, soaked Soak overnight or 30mins in boiling water. Drain
- 1 cup water
- 1 tablespoon Fresh garlic paste
- ¼ cup nutritional yeast
- 1 teaspoon of Salt and pepper
- Juice of 1 lemon
To serve
- Chopped fresh parsley Optional
Instructions
Buckwheat Pancakes
- Add buckwheat flour, water, salt and the flax egg, to a food processor. Blend well.
- Heat a medium-sized frying pan over medium heat and add a spoonful of dairy-free butter.
- When the pan is hot and butter is melted, pour around ⅔ ladleful of buckwheat batter into the pan and swirl to coat the bottom. Pancake should be quite thin.
- Cook for 2–3 minutes per side, or until golden and firm.Transfer to a plate and keep warm while you cook the remaining pancakes.
Creamy Mushroom Filling
- Heat a medium-sized frying pan over medium heat and add a spoonful of dairy-free butter.
- Add chopped mushrooms, and cook until mushrooms are tender and have released most of their moisture—about 6-8 minutes.
- Add chopped fresh chives and cook a further 2 mins. Lower the heat.
- In a blender, combine soaked cashews, water, garlic paste, nutritional yeast, salt and pepper and lemon juice. Blend on high until smooth and creamy. Taste and adjust seasoning if needed.
- Pour the cashew cream into the mushroom and chives mixture. Stir to combine and heat gently until warmed through and slightly thickened, about 2–3 minutes. Add a splash of water if it gets too thick. Keep aside.
To serve
- Spoon the creamy mushroom mixture into buckwheat pancakes and fold over. Garnish with fresh parsley or other herbs. Enjoy! 🌱🌱
