Quick and delicious spinach and mushroom buckwheat pancakes

These vibrant spinach pancakes are incredibly versatile. They lend themselves to all kinds of toppings, but we’ve packed ours full of mushrooms, hummus, tomatoes and greens for a wonderfully plant-rich start to the day.

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 1 serving

Ingredients

• 7 oz mushrooms (the more variety, the better)
• 1 garlic clove
• 2 free-range eggs
• 1/2 cup buckwheat flour
• 1 tsp baking powder
• 1 large handful Spinach
• 1/2 cup milk (plant or dairy)
• Salt
• Pepper
• Olive or canola oil
• 2 Tbsp Hummus
• 3 oz Cherry tomatoes
• 1 handful Salad leaves

Recipe Instructions

1. Place a non-stick frying pan over a medium heat. Slice the mushrooms and add to the frying pan (no oil is required).
2. While the mushrooms are cooking, blend the eggs, flour, baking powder, spinach, milk and a pinch of salt and pepper together until smooth.
3. Once the mushrooms are cooked, crush or mince the garlic and add to the mushrooms. Add the garlic to the mushrooms before removing from the heat. Season with salt and pepper and scrape the garlicky mushrooms into a bowl.
4. Place the frying pan back on the medium-high heat and add a drizzle of olive or canola oil. Pour in half of the batter and leave to cook for 3 mins, or until little bubbles appear in the middle of the pancake. Using an offset spatula, gently flip the pancake over and cook for a further minute on the other side. Slide the pancake onto a plate and repeat with the remaining batter.
5. When both pancakes are cooked, smear each with 1 tbsp hummus. Scatter a handful of leaves over and top each pancake with half of the mushrooms and tomatoes. Crumble over the feta and enjoy!