Savory Pancakes That Won’t Make You Bloat

Admittedly, I’m not a huge fan of pancakes. I don’t know why. Even when I was little, I ate them plain. Maple syrup is amazing, but that sticky syrupy smell turned me off. How un-American of me. It wasn’t until I traveled to France that I got a little perspective. Leave it to the French to get it right in the culinary departmentsweet and savory crepes. No, the crepe isn’t the same as a pancake, but we’re getting closer.

A recent trip to Amara Kitchen in Highland Park was the full wake up call I’ve been looking for. Savory pancakesgluten-free and ‘paleo’ served with poached eggs, avocado, and arugula. In awe. Pancakes that finally meet brunch, no sugar involved.

The experience inspired me to create our own Poppy + Seed version using buckwheat flour and as much savory salad goodness on top that can possibly fit. We decided to get really wild with the recipe and use wild mushrooms, but feel free to take this in any direction you like. The flavor of the buckwheat flour is perfectly earthy and pairs well with a number of toppings.

This is an excellent recipe for breakfast, brunch, lunch or even dinner, and if you’re planning to cook something special for Valentine’s Day, this recipe has you covered.

We invite you to shift your perspective on the pancake.

Enjoy! xx

Buckwheat + Wild Mushroom Pancakes

| INGREDIENTS |

Wild Mushroom Saute

  • 1 lb wild mushrooms
  • 1-2 tablespoon coconut oil, butter, or ghee
  • sea salt + pepper
  • Juice of 1 lemon
  • 4 cups micro greens or arugula
  • 1-2 tablespoons pine nuts (optional)

Pancakes

  • 1 cup buckwheat flour (or ½ buckwheat and ½ gluten-free flour of choice)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup coconut milk (unsweetened)
  • 1 large egg or 1 flax egg

1 tablespoon grass-fed butter, ghee or coconut oil for the skillet

| PROCESS |

Mushrooms – Sauté mushrooms on medium heat with oil or butter. Once mushrooms become lightly brown, squeeze in lemon juice and sauté until tender. Add salt and pepper.

Mix warm mushrooms with arugula, shaved fennel, and pine nuts. Add extra lemon juice and salt and pepper to taste.

Pancakes – In a medium mixing bowl, mix together the flour(s), baking powder, baking soda, and salt. In a liquid measuring cup, measure out the coconut milk. Beat in the egg or flax egg.

Add the wet ingredients to the dry ingredients and mix until well combined.

Preheat your skillet over medium-low heat and brush with a few teaspoons of butter or oil. Make each pancake using approximately 1/4 cup batter. Cook for 2 to 3 minutes on the first side until the edges start to firm up.  Flip, and cook on opposite side for 1-2 minutes or until golden brown.

Keep cooked pancakes warm in a low heat oven until all the batter is prepared.

Serve two pancakes per plate. Top with wild mushroom salad.

Serves 4

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