Breakfast is often considered the most important meal of the day. What better way to start your morning than with a delightful Vegan Mushroom Pancakes?
Introducing Vegan Mushroom Pancakes with sautéed mushrooms and spinach — a delicious, satisfying, and entirely plant-based option that will make your mornings special.
Not only are these pancakes fluffy and flavorful, but the addition of savory sautéed mushrooms and nutritious spinach elevates the dish to a gourmet level. Let’s dive into this amazing recipe and discover why it’s a favorite.
Why This Recipe Is a Favorite
I love this Vegan Mushroom Pancakes recipe because it perfectly balances savory and comforting flavors, making it a versatile breakfast option.
The pancakes are fluffy and light, providing a great base for the rich, earthy taste of sautéed mushrooms and the added nutritional benefits of spinach.
Additionally, this dish is easy to prepare, making it ideal for both busy weekdays and leisurely weekends.
The ingredients are simple and wholesome, ensuring a nutritious start to your day without compromising on taste.
Ingredients You’ll Need
For the Pancakes:
- 1 cup all-purpose flour (use gluten-free flour if needed)
- 1 tablespoon baking powder
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/4 cup finely chopped green onions
- 1 cup fresh spinach, finely chopped
For the Sautéed Mushrooms and Spinach:
- 2 cups mushrooms, sliced (cremini, button, or a mix)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- Fresh parsley for garnish (optional)
Preparing the Pancake Batter
Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Whisk these dry ingredients together until they are well blended.
Prepare the Wet Ingredients: In a separate bowl, mix the unsweetened almond milk with apple cider vinegar. Let it sit for a few minutes to curdle slightly, creating a vegan buttermilk. Add olive oil to this mixture.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined — overmixing can make the pancakes tough.
Fold in the finely chopped green onions and fresh spinach for a burst of flavor, color, and nutrition.
Rest the Batter: Let the pancake batter rest for about 5–10 minutes. This allows the baking powder to activate fully, ensuring the pancakes will be fluffy and light.
Cooking the Pancakes
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little olive oil or cooking spray.
Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes until golden brown.
Keep Warm: Transfer cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the rest.
Sautéing the Mushrooms and Spinach
Prepare the Mushrooms: Clean and slice the mushrooms. If you’re using larger varieties, you might want to halve or quarter them for even cooking.
Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet. Stir to coat them in the garlic and oil. Cook for about 5–7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Add the Spinach: Add the roughly chopped spinach to the skillet. Stir well and cook for another 2–3 minutes until the spinach is wilted and well combined with the mushrooms.
Season the Mixture: Add the soy sauce or tamari, dried thyme, salt, and pepper. Continue to cook for another 2 minutes until the mushrooms and spinach are well-coated and most of the liquid has evaporated. Garnish with fresh parsley if desired.
Serving the Pancakes
To serve, stack a few pancakes on each plate and spoon the sautéed mushrooms and spinach generously over the top.
The combination of fluffy pancakes and savory mushrooms and spinach creates a perfect harmony of textures and flavors. For an extra touch, you can drizzle a little bit of maple syrup or sprinkle some nutritional yeast on top.
Tips for Perfect Pancakes
- Don’t Overmix: Stir the batter until just combined. Lumps are okay — they will disappear during cooking.
- Consistent Heat: Maintain a medium heat on your skillet. Too hot and the pancakes will burn on the outside before cooking through. Too low and they will be dense.
- Keep Warm: If making a large batch, keep the cooked pancakes warm in a low oven (200°F/90°C) until ready to serve.
Nutritional Benefits
These vegan breakfast pancakes with sautéed mushrooms and spinach are not only delicious but also packed with nutrients. The mushrooms provide a good source of vitamins B and D, selenium, and antioxidants.
Spinach adds a wealth of vitamins A, C, and K, as well as iron and fiber. Nutritional yeast adds a boost of B12, essential for a vegan diet. The almond milk offers calcium and vitamin E, while the green onions contribute additional vitamins and minerals.
Customizing Your Pancakes
Feel free to customize this Vegan Mushroom Pancakes recipe to suit your tastes and dietary needs:
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Additional Veggies: Add finely chopped bell peppers or zucchini to the pancake batter for extra nutrition.
- Spices: Experiment with different spices like smoked paprika or cumin for a unique twist.
- Protein Boost: Add a tablespoon of chia seeds or ground flaxseeds to the batter for an extra protein and omega-3 boost.
Final Thoughts
These vegan breakfast pancakes with sautéed mushrooms and spinach are a delightful way to start your day.
They are easy to prepare, nutritious, and incredibly satisfying.
Whether you’re vegan or simply looking to try something new, this recipe is sure to become a favorite in your household.
