Savory Mushroom Pancakes

These delicious, flavorful pancakes are made with einkorn flour which is simply my favorite flour to bake with. Einkorn is considered the world’s oldest grain and has never been hybridized which is probably the reason why it is much easier to digest than regular wheat flour, especially for gluten sensitive people like me. These pancakes are crispy on the outside and perfectly soft and fluffy on the inside. You can serve them as a light and quick dinner or for a weekend brunch. Whatever time of the day, these pancakes will be enjoyed by even the pickiest eaters. I served them with a colorful salad and homemade sauce hollandaise on the side, but check out my notes to see some simple variations to this recipe. Enjoy!

Ingredients

(for about 20 small pancakes)

• 3 Tbsp extra virgin olive oil
• 14 oz (400 g) cremini mushrooms, ends of stems trimmed, thinly sliced
• 3 cloves garlic, minced
• 1 bunch of green onions, thinly sliced
• scant ½ tsp Celtic sea salt
• freshly ground black pepper to taste
• ½ cup parsley, minced

For the batter:

• 2 cups (280 g) all purpose einkorn flour (I used Jovial)
• 4 tsp baking powder
• ¾ tsp Celtic sea salt
• a pinch of freshly ground black pepper
• 1 and 3/4 cups (410 ml) plain, unsweetened plant milk (I used soy)
• 3 generous Tbsp extra virgin olive oil

• more olive oil for frying pan

Preparation

Wash and cut vegetables.

Preheat a large frying pan over medium high heat, then add extra virgin olive oil with mushrooms. Sauté for about 15 minutes until all the liquid has evaporated and the mushrooms are slightly browned.

Add garlic and green onions. Sauté for 2 more minutes while stirring in Celtic sea salt and black pepper. Take pan from heat source and let cool down.

For the batter, thoroughly mix einkorn flour, baking powder, Celtic sea salt, and black pepper in a large enough bowl, and make a well in the center. In a small bowl, mix plant milk with olive oil, then pour the mixture into the bowl with the dry ingredients. Carefully stir until just combined, and don’t worry about a few lumps. For me, a wooden spoon works best.

Now add the sautéed vegetables to the batter.

Add parsley, and carefully stir to distribute the veggies evenly.

Set oven temperature to 200° F (90° C).

Preheat a large frying pan, skillet or griddle over medium heat. Pour in some olive oil, then spoon in the batter to create pancakes of your preferred size.

They take about 3 – 4 minutes per side and are ready to be flipped when the bubbles that are forming start to pop and the sides turn golden brown.

Adjust temperature as you need it. I usually go back and forth between medium and medium-low.

Keep the pancakes warm in the preheated oven while you make the next batches.

Serve hot with your favorite sauce and enjoy!

Notes

• You can switch up this recipe by using different kinds of sautéed veggies, herbs, and sauces. Here are just a few examples:
  • add fresh or dried herbs like basil, thyme, oregano, maybe some sun-dried tomatoes, and serve with your favorite tomato sauce to give them an Italian touch.
  • instead of mushrooms, use spinach, add some Indian spices, especially turmeric, and serve them with a delicious chutney.
  • make them Mexican by swapping the mushrooms for bell peppers, chili pepper, Mexican spices, and serve them with fresh cilantro and salsa.
  • I served them with a homemade, vegan sauce hollandaise (the recipe will be on my blog next!) and a big, colorful salad.
• You can keep leftovers in the fridge for 2 – 3 days or simply freeze them. Simply pop them into the toaster or toaster oven and reheat. Like freshly made!