Gluten-free buckwheat pancakes with mushrooms

Gluten-free buckwheat pancakes with mushrooms: a savoury recipe with buckwheat flour, eggs, oat milk, mushrooms and onion for a quick meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 18 g
• Fat: 19 g
• Carbs: 42 g

Ingredients

• 100 g buckwheat flour
• 2 organic eggs
• 150 ml gluten-free oat milk
• 300 g mushrooms
• 1 onion
• 2 tbsp butter

Method

You’ll need: frying pan · chopping board · knife

1. Whisk the buckwheat flour, eggs and oat milk into a smooth batter and leave it to rest briefly.
2. Slice the mushrooms and finely chop the onion.
3. Heat butter in a frying pan and use the batter to make two large pancakes, cooking them until golden brown on both sides.
4. Fry the mushrooms and onion in the remaining butter until the mushrooms are soft and any excess liquid has evaporated. Season to taste with salt and pepper.
5. Spread the mushroom and onion mixture over the finished pancakes and fold them over.
6. Serve the buckwheat pancakes with mushrooms straight away, with fresh parsley on top if you like.

Good to know

When you want something simple and savoury, these pancakes are just right. They're tender outside, moist inside and pleasantly rustic.

Swaps

Oat milk → unsweetened almond milk (often milder in flavour); butter → ghee (lower in lactose); mushrooms → oyster mushrooms (similarly aromatic, with fibre); onion → leek (milder, also contains fibre).

Allergens

Contains egg, milk from the butter, and gluten from the oat milk unless it's labelled gluten-free. Usually suitable for children, and no problem during pregnancy with fresh, well-cooked mushrooms.