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Four buckwheat crepes filled with a creamy mixture, garnished with chopped parsley, are arranged on a white plate. The background is softly blurred with hints of ingredients.

Savoury Buckwheat Pancakes with Creamy Mushroom Filling

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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! 🌱🌱

Video

Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!

Notes

Cashew soaking time (20-30 minutes) not included in prep time above — soak in advance for a quicker cook.