Monday, August 31, 2020



Treat yourself to these wonderful spinach and mushroom pancakes.



For the crepes:

  • 1 tbsp olive oil
  • 1/2 tsp sea Salt
  • 1/2 cup buckwheat
  • Twist black Peppper
  • 1/2 tsp garlic powder
  • 1 tsp apple cider vinegar
  • 1/2 cup plus 5 tbsp water
  • 2 handfuls spinach blitzed in a mini chopper of chopped finely

For the beetroot version:

  • Omit the spinach and add 1/4 cup grated beetroot.

 For the mushrooms:

  • 1/2 tsp Salt
  • Splash olive oil
  • Twist black pepper
  • 2 cups mushrooms of choice – chopped a little

 For the pesto:

  • 1 tsp sea Salt
  • 1 garlic clove
  • Splash olive oil
  • Water to loosen
  • 2 tbsp pine nuts
  • Twist black pepper
  • 2 big handfuls basil
  • 2 tbsp nutritional yeast


  • Lemon tahini dressing
  • Dukka



The crepes: 

  1. Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the rest of the batter.

The beetroot version:

  1. Add 1/4 cup grated fresh beeetroot instead of the spinach. 

The mushrooms:

  1. Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
  2. Turn off the heat and season well.

The pesto:

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times. Enjoy your cooking!