Buckwheat pancakes with mushrooms

    Buckwheat pancakes with mushrooms

    18saves
    1hour10min


    1 person made this

    These gluten-free pancakes are full of nutritious ingredients: linseeds, buckwheat, brown rice flour and more! The balsamic mushroom and leek topping is equally delicious on its own.

    Ingredients
    Serves: 8 

    • 1 cup buckwheat flour
    • ½ cup brown rice flour
    • 1½ teaspoons gluten-free baking powder
    • 2 tablespoons ground linseeds
    • freshly ground black pepper
    • 2 eggs
    • 1½ cups skim milk
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoon chopped fresh chives
    • olive oil cooking spray
    • 4 small truss tomatoes, or 4 halved roma tomatoes
    • Balsamic Mushrooms and Leek
    • 2 teaspoons olive oil
    • 1 leek, halved lengthways and sliced
    • 3 teaspoons fresh thyme leaves
    • 350 g mushrooms, sliced
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon chopped fresh parsley

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Sift flours and baking powder into a large bowl, stir in linseeds and add freshly ground black pepper. In another bowl whisk eggs and milk and stir in parsley and chives. Make a well in the centre of the flour and pour in egg mixture and whisk slowly until all the flour is mixed. Chill for 30 minutes. Stir mixture again. Pour into a jug.
    2. Heat cooking spray in a large frying pan and add two ¼-cup amounts of mixture to the pan. Cook for 1 to 2 minutes each side, until golden, on a low–medium heat. Remove, keep warm. Continue with remaining mixture, wiping pan between each batch with paper towels and respraying the pan. Do not spray towards direct heat.
    3. Roast whole tomatoes or roast, grill or pan-fry halved tomatoes until cooked. Sprinkle on freshly ground black pepper.
    4. Meanwhile, heat oil in a large frying pan and cook leek and thyme for 4 to 5 minutes until leek is soft. Add mushrooms and cook for 3 to 4 minutes until mushrooms are soft. Stir through balsamic vinegar, parsley and freshly ground black pepper. Use a slotted spoon to serve.
    5. Serve pancakes with balsamic mushrooms and leek, and tomatoes.

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    Reviews (1)

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    :The family loved this breakfast! I didn't use a leek, but used an onion instead. I will be making these again! - 05 May 2013

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