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
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