No Eggs Pancakes with Garlic, Spinach & Mushrooms
Preparation time: 40 minutes
Serves: 4
Nutrition: Per serving
Energy
301 Kcal
Fat
10g
Saturates
1g
Sugars
0.6g
Salt
0.98g
This recipe is great for making up a weekend brunch from scratch. Load your pancakes with spinach and mushrooms for a brunch that provides one of your 5-a-day and is low in saturated fat and sugars.
Ingredients
200g plain flour
1 level tbsp baking powder
1 tbsp vegetable oil, plus extra for cooking
250ml Alpro Soya No Sugars Drink
250g baby spinach
300g chestnut (or white) mushrooms, sliced
2 large garlic cloves, thinly sliced or crushed
2 tbsp (30g) Alpro Plain No Sugars alternative to yogurt
Pinch of Paprika
Method
In a bowl mix together the flour and baking powder. Gradually whisk in the soya drink and stir in the 1 tbsp vegetable oil, season with freshly ground black pepper.
Brush a non-stick frying pan with a little vegetable oil and, on low to medium heat, add 2-3 tbsp of batter to make a small 7-10cm diameter pancake. Cook for 2-3 minutes until bubbles form on the surface then flip and cook for another 2-3 minutes until the other side is golden. Set the pancakes aside on a warm plate while you prepare the spinach and mushrooms.
Wipe out the frying pan and, if needed, add a little extra vegetable oil. Cook the mushrooms for 4-5 minutes over a fairly high heat until just cooked and any liquid has evaporated. Add the garlic and cook for a minute until fragrant, then stir in the spinach, turn the heat down and cook until the spinach has wilted. Season with freshly ground black pepper.
Arrange the pancakes on plates, top with the garlic, spinach and mushroom mixture then drizzle with the Alpro Plain No Sugars alternative to yogurt and a sprinkle of paprika.