Kale + Mushroom Buckwheat Pancakes

Every morning I have the same debate at breakfast – sweet or savoury. It’s always a tough call right? This recipe ticks the pancake box, while being all kinds of deliciously savoury. It’s a win-win.

Recipe

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SERVES: Makes 6 pancakes

INGREDIENTS:

  • 125g buckwheat flour
  • 1 free-range egg
  • 150ml milk
  • 1 tbsp mixed dry herbs
  • ½ tsp sea salt
  • 1 tsp olive oil

To serve:

  • 1 cup pine mushrooms
  • 1 cup kale leaves, chopped
  • ½ cup plain Greek yoghurt
  • 1 small cucumber, diced
  • 5 cherry tomatoes, diced
  • Dill (to garnish)

METHOD:

  1. Sift the flour and salt into a mixing bowl, then add the dry herbs and mix well. Crack an egg into to centre and mix again.
  2. Add the milk and an equal amount of water, then mix until smooth.
  3. Set aside, whilst you make the filling.
  4. Mix the yoghurt, cucumber and tomato together until combined and set aside.
  5. Heat the oil in a pan over a medium heat.
  6. Add the mushrooms and kale, sautéing for a few minutes until the mushrooms soften and the kale wilts. Tip the mix into a bowl and add the pan back to the stove.
  7. Pour in the pancake batter to cover the base of the pan thinly, Fry for a minute until the underside looks golden brown, the flip and cook the other side.
  8. Remove the pancake to a plate and top with yoghurt, kale and mushrooms, then season and devour.

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Kale + Mushroom Buckwheat Pancakes

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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