Creamy and cheesy, these Creamy Mushrooms & Spinach Buckwheat Pancakes make a truly satisfying meal.
![Creamy Mushrooms & Spinach High Protein Buckwheat Pancakes [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/12/Creamy-Mushrooms-Spinach-High-Protein-Buckwheat-Pancakes-vegetarianby-The-Flexitarian-v83-683x1024.png)
Creamy and cheesy, these Creamy Mushrooms & Spinach Buckwheat Pancakes make a truly satisfying meal. Perfect for family meals.
This recipe makes 8 pancakes.
I created this recipe for Sainsbury’s, using their new Protein Milk for both the batter and filling.
The new Sainsbury’s Protein Milk – with only 1% fat – is a great source of extra protein that will fit easily into your daily routine – perfect for busy vegetarians or athletes! This is a simple change that can be used with your breakfast cereal, in your tea or coffee or any use for milk that will instead give you 38% more protein, a much easier way of making sure you’re getting the right amount every day. One recommended serving (200ml) delivers 10g of protein.
Sainsbury’s Protein Milk costs just £1.25/l, and can be found in the chilled dairy aisle with standard milk in select Sainsbury’s superstores – an easy swap for the weekly shop!
I hope you enjoy this creamy mushrooms & spinach buckwheat pancake recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Creamy Mushrooms & Spinach High Protein Buckwheat Pancakes [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/12/Creamy-Mushrooms-Spinach-High-Protein-Buckwheat-Crepes-vegetarian-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Creamy Mushrooms & Spinach High Protein Buckwheat Pancakes [vegetarian]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE PANCAKES:
- 250 g buckwheat flour
- 4 eggs
- 500 ml Sainsbury's Protein Milk
- 1 Tbsp vegetable oil
- 1/2 tsp salt
FOR THE FILLING:
- 500 g chestnut mushrooms
- 260 g young spinach leaves
- 500 ml Sainsbury's Protein Milk
- 75 g extra mature cheddar
- 100 g butter
- 2 Tbsp plain flour
- 4 garlic cloves – crushed
- 2 banana shallots or 4 small shallots – finely sliced
- nutmeg to taste
- salt & pepper
Instructions
TO MAKE THE PANCAKES:
- Place flour, eggs, oil, salt and milk in a large bowl. Mix until you have a smooth batter. If any lumps, you can blitz the batter in a blender for 10 secs. Leave to rest on the side.
TO MAKE THE FILLING:
- Heat half of the butter in a large frying pan. Add finely sliced shallots and crushed garlic. Cook under medium heat until soft.
- Add finely sliced mushrooms. Cook for 3 minutes then add the spinach. Leave to cook under medium heat until spinach has wilted and liquid from the vegetables has evaporated.
- Make the white sauce by heating up the other half of the butter in a small saucepan. Add the plain flour. Cook under medium heat, whisking constantly until the flour is brown.
- Add milk. Then cook under medium heat, whisking constantly until mixture is thick and glossy.
- Add grated cheese.
- Mix cheesy white sauce with vegetables. Season to taste with nutmeg, salt & pepper.
- Heat the pancake pan over a moderate to high heat. Grease well with some butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it. Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
- When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
- You can keep cooked pancakes warm covered in foil in the oven while you are cooking the rest of the batter.
- Serve stuffed with creamy mushroom and spinach filling.
Nutrition
Find this recipe online:
Creamy Mushrooms & Spinach High Protein Buckwheat Pancakes [vegetarian]
https://theflexitarian.co.uk/recipe-items/creamy-mushrooms-spinach-high-protein-buckwheat-pancakes-vegetarian/
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