Mushroom Stuffed Buckwheat Pancakes

By: Admin Date: 25-May 2021 Reading Time: 4 Mins

Mushroom Stuffed Buckwheat Pancakes are a savory delight featuring a wholesome buckwheat batter enveloping a flavorful mushroom filling. The pancakes are cooked to a golden brown perfection, with the earthy mushrooms and aromatic spices providing a satisfying and nutritious bite. These pancakes make for a hearty breakfast or a delicious light meal, paired wonderfully with a fresh salad or dipping sauce.

For a Serving Size of Two:

Ingredients:

For the Pancake Batter:

60 grams buckwheat flour
1 tablespoon chia seeds
120 ml water
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric powder

For the Mushroom Filling:

150 grams finely chopped mushrooms
50 grams finely chopped onion
1 minced garlic clove
1 teaspoon olive oil
1/2 teaspoon dried thyme
Salt and black pepper to taste

Procedure:

Heat olive oil in a pan over medium heat.
Add the chopped onions and garlic, and sauté until the onions are translucent.Add the mushrooms and cook until they release their moisture and become tender.
Stir in the dried thyme, salt, and black pepper. Cook for another 2-3 minutes until the mushrooms are well-seasoned. Remove from heat and let the filling cool slightly.
Mix chia seeds with 3 tablespoons of water and let them sit for about 10 minutes to form a gel-like consistency. In a bowl, combine the buckwheat flour, salt, black pepper, and turmeric powder.
Gradually add water to the flour, whisking to form a smooth batter. Add the chia seeds to the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Pour a small amount of pancake batter onto the skillet and spread it into a round shape.
Cook until bubbles form on the surface, then spoon some of the mushroom filling onto one half of the pancake.
Fold the other half of the pancake over the filling to create a half-moon shape.
Cook for another 1-2 minutes until the pancake is golden brown and cooked through.
Serve the mushroom-stuffed buckwheat pancakes warm with a side of salad or your favorite dipping sauce.

Nutritional Benefits:

Buckwheat flour is a rich source of protein, fiber, and essential minerals like magnesium and manganese, making it a heart-healthy and gluten-free alternative to regular flour.
Chia seeds add omega-3 fatty acids and further fiber, promoting digestive health and satiety.
Mushrooms are low in calories but high in vitamins, minerals, and antioxidants, supporting immune function and overall health.
Olive oil provides healthy fats and supports cardiovascular health, while the spices used offer anti-inflammatory benefits.
This combination of ingredients makes Mushroom Stuffed Buckwheat Pancakes a nutritious, balanced choice for a meal that supports both digestive and heart health.

Nutritional Information: