Savory PLANTSTRONG Pancakes Recipe #recipe #easyrecipe #plantstrong
Remember the joy of having pancakes for dinner as a kid? Here's a great way to transform your stacks of happiness into a grown-up dinner that packs a hefty nutritional punch.
SAVORY PANCAKES Ingredients:
2 cups PLANTSTRONG Pancake & Waffle Mix (
2 cups PLANTSTRONG Broth of choice (
½ onion, sliced thinly
3 cups kale, fresh or frozen
2 cups cremini mushrooms, sliced
¾ tsp ground black pepper, divided
¾ tsp onion powder, divided
¾ tsp garlic powder, divided
¼ cup nutritional yeast
½ tsp ground turmeric
1 pinch cayenne pepper
Optional for garnish: sriracha, hemp seeds
Instructions:
Add sliced onion and kale to a pan over medium heat. Once kale is slightly wilted, add ¼ tsp black pepper, ¼ tsp onion powder, and ¼ tsp garlic powder. Stir to combine.
Add sliced mushrooms and saute for 5-6 minutes, until mushrooms are tender. Set aside.
In a large mixing bowl, combine PLANSTRONG Pancake & Waffle mix, PLANTSTRONG Vegetable Broth of choice, nutritional yeast, ground turmeric, cayenne, and your remaining black pepper, onion powder, and garlic powder. Whisk until smooth.
Heat a griddle or non-stick pan over medium-high heat. Scoop about ¼ cup of pancake batter onto griddle. Cook for 1-2 minutes on each side, or until golden brown.
Serve with kale & mushroom mixture. Option to top with sriracha and hemp seeds.
Savoury Dutch Baby Pancakes with Sautéed Mushrooms and Egg
What do you get when you cross a Yorkshire pudding and a pancake? A Dutch Baby! Here we have a savoury version perfect for breakfast, brunch, or any time of the day. This recipe generously serves two and can easily be doubled to feed more.
How long will it take?
30 minutes
What’s the serving size?
Serves 2
What do I need?
For the Dutch pancakes
150g plain flour
320ml full cream milk
2 eggs, whisked
120g parmesan, grated
1 garlic clove, crushed
50g unsalted butter, melted
Sea salt and ground black pepper
2 tbsp sunflower oil
For the Mushrooms
2 tbsp sunflower oil
300g brown field mushrooms
5g thyme sprigs
1 clove garlic, crushed
1 tbsp parsley
To finish
4 large eggs
Preheat the oven to 220C.
Whisk the flour while slowly pouring in the milk until fully combined. Add the eggs, parmesan, garlic, melted butter, 1 teaspoon of salt and ½ teaspoon of pepper, whisk well.
Heat 2 medium sized frying pans on high until hot. Remove from the heat and add 1 tablespoon of oil to each pan. Divide the pancake mix between the frying pans and place directly into the hot oven.
Cook for 10 minutes, until lightly golden on top and cooked through.
While the pancakes are in the oven, cook your mushrooms. Place a large frying pan on medium-high heat. Add the oil, mushrooms, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the mushrooms are golden. Add the thyme and garlic and cook for 1 more minute. Stir through the parsley and transfer the mushrooms to a bowl and keep warm.
Return the frying pan to a medium heat and fry the eggs until the whites are cooked through and the yolk runny. Sprinkle with a little salt and pepper.
Serve the hot pancakes topped with the eggs and mushrooms.
For more recipes visit hillstreegrocer.com
How To Make Potato Pancakes With Mushrooms And Cheese - Easy Recipe Tutorial - Quick Breakfast Ideas
These quick and easy potato fritters may be topped with a variety of condiments. My family loves these as a side dish or for Sunday brunch. Just grate some potatoes, season with salt, bind with some eggs then fry. Add grated cheese, mushrooms, sausages, bacon and more.
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Ingredients
Serves: 1
2 teaspoons (5 mL+ 5 mL ) vegetable oil
1 medium onion, finely-chopped
Garlic, to taste
3-4 mushrooms, sliced
1 medium potato, grated
1 egg
1 tablespoon vegetable oil
1 cup (250 mL) cheese, grated
Salt, pepper, greens (parsley, dill or other) to taste
Directions
Sauté the onion, garlic and sliced mushrooms for 10-15 minutes. Add salt and pepper (to taste).
Spoon the mixture into a bowl.
In a medium bowl, stir together potato (grated), egg, salt.
In a medium skillet, heat oil over medium high heat.
Add potato mixture into the skillet and flatten pancake slightly with a spatula.
Cook for about 3-4 minutes. Turn over the pancake. Put on top of mushrooms and onions. Sprinkle with shredded cheese.
Cover the pan with a lid and fry for 4-5 minutes or until cheese is melted. Serve immediately.
Bon Appetit!
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Savory Chickpea Pancakes with Leek and Mushrooms | Minimalist Baker Recipes
Perfect chickpea pancakes that are tender with crisp edges and full of flavor! Quick and easy to make, incredibly versatile, just 8 ingredients required.
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Pancakes with Mushrooms
This is just a fun little something I like to cook every once in a while. Enjoy! :)
120g of flour
2 eggs
100ml of water
200ml of milk
Oil
250g of mushrooms
1 onion
200ml of cream
Salt and pepper
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