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vegan spinach pancakes rolls cut up in pieces
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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.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, lunch, starter
Cuisine: Vegan
Keyword: breakfast, cream cheese, pumpkin pancakes, spinach pancakes, vegan breakfast, vegan pancake
Servings: 2 pancakes
Calories: 510kcal
Author: Vanessa Sturman


For the pancakes


  • 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.


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