Buckwheat pancakes with leek and mushrooms
Savoury breakfast from the pan, also good for lunch
Active: 25 min
360 kcal per person
14 g protein per person
Breakfast
Protein source: buckwheat flour · Carb source: buckwheat flour
Ingredients for 4 people
- 250 g buckwheat flour
- 450 ml unsweetened soy milk
- 10 tbsp ground flaxseed, with 6 tbsp of water into a gel
- 10 tsp baking powder
- 1 leek, in thin rings
- 250 g mushrooms, sliced
- 2 spring onion, finely chopped
- 1 tsp dried thyme
- 2 tbsp oil for frying
- to taste salt and pepper
Method
- Stir the flaxseed with 6 tbsp of water and leave for 5 min until it turns into a gel.
- Fry the leek and mushrooms for 5 min in 1 tbsp of oil until the liquid has gone. Season with salt and pepper and let it cool a little.
- Whisk the buckwheat flour, soy milk, flaxseed mixture, baking powder and thyme into a thick but pourable batter.
- Stir the fried vegetables and the spring onion into the batter.
- In a lightly oiled pan, fry small pancakes of half a ladle each, 2 to 3 min per side. Keep them warm under a cloth until everything is done.
Tip
Cooked pancakes can be frozen. Warm them up in a dry pan so they stay firm.
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Keeps for 2 days in the fridge
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