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vegan mushroom pancakes recipe
Milica

Vegan Mushroom Pancakes - Ideal Breakfast

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?
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Course: Dessert
Ingredients Method

Ingredients
  

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

Method
 

Preparing the Pancake Batter
  1. 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.
  2. 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.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined — overmixing can make the pancakes tough.
  4. Fold in the finely chopped green onions and fresh spinach for a burst of flavor, color, and nutrition.
  5. 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.
  6. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little olive oil or cooking spray.
  7. 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.
  8. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.