Garlicky Mushroom Spinach Pancake Roll
This delicious breakfast dish is inspired by traditional English food, but with healthy modern twists. Served as either as a whole roll, that could be eaten with roasted tomato and other breakfast items, or cut up as part of breakfast or lunch sharing platters.
Servings: 2 pancakes
Calories: 510kcal
Equipment
- Plate
Ingredients
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
Fillings
- 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
Instructions
- 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.
Nutrition
Calories: 510kcal | Carbohydrates: 43g | Protein: 20g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 368mg | Potassium: 789mg | Fiber: 11g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 5mg