Mushroom breakfast pancakes

Not all pancakes are made for whip cream and fruits. These ones are the perfect combination between sweet and savoury. This pair is also super nutritious and filling offering the right amount of carbs, protein and dietary fibers. It is easy and super quick to make.

Ingredients

Pancakes

• 1 cup of brown rice flour

• 1 cup of oat flour

• 1 1/2 cup of water

• 1 1/2 cup no dairy milk ( I used oat milk)

• A pinch of salt

• Juice of freshly squeeze lime juice ( 1/4 lemon)

• 1 teaspoon of vanilla extract

• 1 teaspoon of maple syrup

• 1/2 tablespoon of baking powder

• 1/2 teaspoon baking soda

• 1 tablespoon of coconut oil

Mushrooms

• 2 cups of oyster mushrooms

• 3 garlic cloves minced

• 1 onion chopped

• 2 tablespoons tamari sauce (or coconut aminos for soy-free)

• Cayenne flakes

• Juice of 1/2 lime

• 1/2 cup os roasted peanuts

Instructions

Pancakes

Pre-heat a non-sticky frying pan over medium-high heat. Meanwhile mix all ingredients in a bowl. When well mixed transfer the dough to the pan - my portions are equivalent to 2 tablespoons of dough. Let it cook until the top side starts to dry then flip it. Cook for another 2 minutes and remove from heat. Repeat until you’ve used all the dough.

Mushrooms

In a frying pan add the onions and garlic. Sautee for a 2-3 minutes then add the mushrooms, tamari sauce. Stir and let it cook for another 2 min. Add the peanuts and let it fry for a minute. Turn off the heat and add the lime juice and pepper flakes.

Serving suggestion: coat the pancake with hummus, mushrooms and your pea sprouts. Drizzle with olive oil and balsamic reduction.