Mushroom and Kale vegan pancake

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This salty pancake is so yum, and so easy to make. It is also packed with protein. This simple and healthy lunch contains half of my daily protein needs.

I saw a recipe on Instagram and then lost track of it, but it was easy to recreate. I was worried that the pancake would stick to the pan or break, but it didn't; it has a great consistency if you don't make it too thick. It should be just a bit thicker than a crepe. It's packed with protein and dietary fibre. Avocado adds a refreshing balance to the earthiness of chickpea flour and mushrooms. Serve with salad for a perfect lunch or dinner.

Mushroom and Kale vegan pancake

PREP TIME: 20 minutes
SERVES: 2

Ingredients

PANCAKE

  • 150 g silken tofu

  • 2 dcl almond or cashew milk (homemade if possible)

  • 1/2 cup chickpea flour

  • 2 tbsp nutritional yeast

  • 1 tsp turmeric

  • 1 tsp dijon mustard

  • salt, pepper

  • 1 tsp olive oil

FILLING

  • 2 cups kale chopped

  • 2 cups Cremini mushrooms sliced

  • 1 small onion diced

  • 2 garlic cloves minced

  • 1 dcl white wine

  • 1 tsp olive oil

  • salt, pepper

  • 1 ripe avocado

Method

  • Blend the tofu and milk

  • Add chickpea flour and blend

  • Add the remaining ingredients, blend and set aside

  • Sauté the onion for a few minutes, and add the garlic and mushrooms

  • Deglaze with the white wine

  • Add the kale and cook until done

  • Use the pancake mix and fry on a bit of oil until golden brown on each side

  • Add the mushroom/kale mix on one side, and 1/2 avocado on the other and fold

  • Serve with a fresh, green salad

Nutrition

Note: the sugar in the nutrition facts comes from store brought milk. I use sugar-free homemade milk, but the recipe nutrition creator I use doesn’t have that option. Vitamin D and extra sodium possibly comes from the same source (store bought milks are often fortified with vitamins, but also contain salt and sugar).