It’s National Pancake Day today! Celebrate with some delicious plant-based pancakes. Top these herbed pancakes with sautéed mushrooms and spinach for a tasty breakfast, lunch, or dinner.
- PREP-TIME: / READY IN:
- MAKES 8 PANCAKES + 6 CUPS SAUTÉED VEGETABLES
- PRINT/SAVE RECIPE
A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a savory pancake that goes from the skillet to the plate. Note that this recipe is gluten-free if you make sure to purchase gluten-free oat flour.
By Darshana Thacker,
INGREDIENTS
- ¾ cup sorghum flour
- ¾ cup oat flour
- 2 tablespoons cashew flour or almond flour
- 1 teaspoon ground chia seeds or flaxseed meal
- 1 teaspoon regular or sodium-free baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon baking soda
- Sea salt, to taste
- 1½ teaspoons apple cider vinegar
- 4 cups thinly sliced fresh mushrooms
- 1 clove garlic, minced
- 8 cups fresh baby spinach
- Freshly ground black pepper, to taste
- 1½ cups oil-free marinara sauce, warmed
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