Mushroom Filled Savoury Pancakes

Name: Mushroom Filled Savoury Pancakes
Total time: 60 min
Yield: 4
Ingredients: 0.25 cups aqua faba; 2 cups flour; 3.25 cups plant-based milk; 1 tsp salt; 500 g mushroom, thinly sliced; 1 yellow onion, roughly chopped; 4 tbsp fresh thyme, roughly chopped; 0.25 cups plant-based heavy cream; 0.5 cups plant-based parmesan; salt and pepper to taste

Wed Feb 05 2025

>60 MINUTES

Here comes the perfect brunch recipe. Impress everyone with these showstopper savoury pancakes as they are both filling and absolutely delicious.

Tips:

Recipe makes about 12 pancakes.

SERVINGS:

Ingredients

Pancakes

1/4 cups aqua faba
2 cups flour
3 1/4 cups plant-based milk
1 tsp salt

Filling

500 g mushroom, thinly sliced
1 yellow onion, roughly chopped
4 tbsp fresh thyme, roughly chopped
1/4 cups plant-based heavy cream
1/2 cups plant-based parmesan
salt and pepper to taste

Instructions

Whisk together all ingredients in a bowl (aqua faba, plant milk, flour, poppy seeds and salt) making sure you get all lumps out. Let the batter rest in room temperature for about 30 minutes before frying.
Meanwhile, make the mushroom filling by heating a skillet with oil to medium heat. Add the onion and cook until fragrant.
Add the mushrooms along with the thyme and continue to cook until the water boils off.
Pour in plant cream, plant parmesan, salt and pepper. Lower the heat and leave to simmer covered until sauce thickens.
Heat a skillet to medium heat. Put a small chunk of coconut in the pan, and let the butter melt before gently covering the pan with a thin layer of pancake batter. Fry without touching the pancake for about 3 minutes or until the pancake has set and turned slightly golden around the edges.
Turn the pancake in one quick motion, and let it fry for another minute. Transfer the pancake to a plate and repeat for the remaining batter.
Serve the pancakes with the mushroom filling.