I never fail to get excited about breakfast, especially as I try out more delicious ingredients and recipes. This spinach pancake roll, filled with garlicky mushrooms and vegan cream cheese is my new favourite. It's a twist on a traditional English breakfast. It's made with sheets of dried spinach, by Veggie Sheet, who are an innovative small business using waste veg - and making them taste great! *this is a sponsored post with Veggie Sheets.
I love having a savoury breakfast, especially as it gives me an excuse to use LOADS of garlic and herbs. If you need more ideas for breakfast beyond this spinach pancake, like scrambled tofu, superfood bowls and muffins, check out our delicious breakfast ideas.
These are some of the key ingredients that make up this delicious spinach pancake!
Veggie Sheets - this is what makes this spinach pancake breakfast roll so exciting! We've made lots of recipes using these amazing sheets of vegetables (which are gluten free and free from preservatives). The sheets are very versatile and taste very much of the veggies they're made from. Veggie Sheet make five flavours; spinach, tomato, radish, pumpkin and carrot (you can buy a multi-pack).
Nothing to stop you using any other flavour of Veggie Sheet in this dish! We even made a sweet dish with the carrot sheets - check out our Vegan Carrot Cake Parfait. To make them even better, they're made from waste vegetables that would have been thrown out. Great for the taste buds AND the planet!
Gram flour - the main base of the pancake is made from gram flour (also known as chickpea flour, garbanzo flour and besan flour), which is naturally gluten free and great for flatbreads, pancakes and even vegan omelettes!
Turmeric - this gives that yellow colour to the pancake, and it's a bonus anti-inflammatory ingredient. Don't forget to add black pepper to make the turmeric really effective.
Nutritional yeast - this is an essential vegan ingredient. It's basically deactivated yeast that gives a cheesy, nutty taste to food. We use it in LOADS of recipes - one of my favourites is Louise's Cheezy Spinach Triangles.
Mushrooms - this is a big part of what makes this spinach pancake breakfast a bit traditional. I love mushrooms generally, but especially cooked with a load of garlic! You can use any kind of mushrooms - for a treat I love using oyster mushrooms.
Vegan Cream cheese - it wouldn't be a spinach pancake roll without a great moist-maker! Luckily there are so many amazing vegan cream cheeses, even in supermarkets. Of course, you can make your own, like my Easy Vegan Cashew Cream Cheese (I make double and freeze half for next time!).
This spinach pancake breakfast roll is actually very simple. In summary:
👩🏽🍳 Get your mushrooms sauteed in that yummy garlic (yes, I'm a garlic fiend - so no judgement here if you add extra!).
👩🏽🍳 Make the pancake batter. This keeps well, so if you wanted to make double and cook half of it the next day (or even the day after), you can.
👩🏽🍳 Get your Veggie Sheet ready. Cut it into a circle roughly the size of your frying pan, place on a plate then spray with a little water (or sprinkle water over). The sheet will soak up the water and be ready to use.
👩🏽🍳 Make your spinach pancakes.
👩🏽🍳 Layer up - it goes, Veggie Sheet, pancake, cream cheese, mushrooms, herbs.
👩🏽🍳 ROLL it up! Then have as whole rolls or cut up into pieces as part of a breakfast platter.
No. While I love mushrooms, I must forgive those who don't! You could sautee any vegetables. Bell pepper would be delicious. Or if you're in a rush, leave out the veg altogether.
Well, anything works for this spinach pancake! For my breakfast omelette, the filling is apple, thyme, vegan cheese and vegan bacon. You could even do some that aren't breakfast-themed, like fill it with leftover vegan bolognese!
I've not tried, but I'm going to say now, that they likely won't freeze well. However, I find that pancake batter does freeze well, so no reason you can't make double and freeze some.
Parts can. The batter and mushrooms can definitely be made the day before. Then I'd advise making up the rolls themselves just before serving for full tastiness and presentation.
- Vegan Omelette with Smoked ‘Bacon’, Apple & Thyme and Vegan Cheese!
- Vegan Carrot Cake Parfait with Veggie Sheets
- Spicy Vegan Macadamia Muhamarra Canapes with Veggie Sheets
- Easy Vegan Chickpea Flour Flatbreads
- The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)
If you loved this spinach pancake recipe, please comment below and share with your friends.
Garlicky Mushroom Spinach Pancake Roll
- Frying Pan
- Mixing Bowl
- Vegetable knife
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the pancakes
- 2 spinach Veggie Sheets
- 115 g gram flour / chickpea flour
- 1 teaspoon turmeric
- ¼ teaspoon ground black pepper
- 1 tablespoon English mustard (Dijon mustard will also work)
- 1 teaspoon baking powder
- 2 tablespoon nutritional yeast
- 190 ml water (plus extra if needed)
- 1½ tablespoon olive oil (or any other oil for frying)
- 70 g mushrooms (your choice of type, chopped)
- 2 cloves garlic (crushed)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Handful fresh herbs (like basil, parsley )
- 4 tablespoon soft vegan cream cheese (make your own of buy it)
- Get the mushrooms cooked first by sauteing them in the olive oil along with the garlic. Season to taste (you could even add some chili).
- Make the pancake batter by mixing all the ingredients together, except the olive oil and Veggie Sheet. Whisk until completely combined. Add a bit of extra water if it is not dropping nicely off the whisk or a spoon.
- Get your veggie sheets ready by cutting them roughly to the same round size as your pan.
- Now spray each sheet with water and leave them for 30 seconds (as per packet instructions). Then transfer the sheets onto a piece of baking parchment.
- Make the pancake by heating the olive oil in a large frying pan on a medium heat. Let it get nice and hot.
- Pour half the batter evenly into the pan.
- Cook for a few minutes before flipping (check it has cooked fully on the bottom first). You should see bubbles start to form before you flip it. Cook for a few minutes on its second side then transfer to a plate.
- Lie the pancake on top of the veggie sheet. Then spread your cream cheese across the whole surface of the pancake that will be rolled. Add a line of garlic mushrooms about 1 inch from the edge which will be rolled first.
- Repeat this process with the remaining batter and veggie sheet.
- Roll up and serve either whole, or chopped into smaller pieces.