Join our waitlist today

Quick and delicious spinach and mushroom buckwheat pancakes

April 27, 2021

So many of us start our day with the same breakfast, but what does this mean for our gut health?

While a regular routine may be comforting, it's well-established that the more diverse your diet, the more diverse your microbiome.

By including different plant foods in your breakfast you can look after your gut bugs all day with the variety of polyphenols and fiber that can help your microbiome thrive.

We’re sharing one of our favorite breakfast recipes that can help you keep your gut bugs happy and start the day off right.

Spinach and mushroom buckwheat pancakes

If you’re a savory breakfast kinda person, then these buckwheat pancakes are for you! These vibrant spinach pancakes work at any time of day, so you could even double the batter to make extra pancakes to use as wraps in packed lunches.

As well as being incredibly versatile they also lend themselves to all kinds of toppings, we’ve packed ours full of mushrooms, hummus, tomatoes and greens for a wonderfully plant-rich start to the day.

Spinach and mushroom buckwheat pancakes

These vibrant spinach pancakes are incredibly versatile. They lend themselves to all kinds of toppings, but we’ve packed ours full of mushrooms, hummus, tomatoes and greens for a wonderfully plant-rich start to the day.

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 1 serving




Ingredients

  • 7 oz mushrooms (the more variety, the better)
  • 1 garlic clove
  • 2 free-range eggs
  • 1/2 cup buckwheat flour
  • 1 tsp baking powder
  • 1 large handful Spinach
  • 1/2 cup milk (plant or dairy)
  • Salt
  • Pepper
  • Olive or canola oil
  • 2 Tbsp Hummus
  • 3 oz Cherry tomatoes
  • 1 handful Salad leaves

Recipe Instructions

  1. Place a non-stick frying pan over a medium heat. Slice the mushrooms and add to the frying pan (no oil is required).
  2. While the mushrooms are cooking, blend the eggs, flour, baking powder, spinach, milk and a pinch of salt and pepper together until smooth.
  3. Once the mushrooms are cooked, crush or mince the garlic and add to the mushrooms. Add the garlic to the mushrooms before removing from the heat. Season with salt and pepper and scrape the garlicky mushrooms into a bowl.
  4. Place the frying pan back on the medium-high heat and add a drizzle of olive or canola oil. Pour in half of the batter and leave to cook for 3 mins, or until little bubbles appear in the middle of the pancake. Using an offset spatula, gently flip the pancake over and cook for a further minute on the other side. Slide the pancake onto a plate and repeat with the remaining batter.
  5. When both pancakes are cooked, smear each with 1 tbsp hummus. Scatter a handful of leaves over and top each pancake with half of the mushrooms and tomatoes. Crumble over the feta and enjoy!

How does this meal score for you?

Our research has allowed us to predict personalized metabolic responses and create ZOE Scores for everyone who uses our at-home test kit. These scores can provide you with insights into how hundreds of thousands of foods and recipes impact your unique body to help you support your gut microbiome, reduce dietary inflammation, and reach your healthiest weight.

Discover your unique biology

Understand how your body responds to food with ZOE

Take the first step