Coco Catalina Borsche
Sweet and Savory Pancakes18 min
Rachel and Coco team up today and serve up delicious and fluffy gluten-free buckwheat pancakes that you can enjoy as sweet or savory!
2 cups Buckwheat Flour
1.5 – 2 cups Almond Milk
Stir vigorously until the texture is smooth – start with a little less almond milk and add more if needed but don’t let the mixture become too thin.
Half a leek or onion
1-2 cups Mushrooms of your choice
2 cloves of garlic, crushed and minced
Small handful of sage, left whole
1 -2 spoonfuls of almond butter (or nut butter of your choice) *optional addition of turmeric
Add coconut oil to pan alongside leek, garlic, and sage. Cover and place on low heat, allow simmering for 5 minutes before adding mushrooms and turmeric and allowing to simmer – stir as needed. When the mushrooms have shrunk and all the water is soaked up, add almond butter and mix thoroughly. Top off with a splash of almond milk, a pinch of salt a pinch of pepper and a pinch of nutmeg to finish creating the creamy sauce. Meanwhile, heat up the second pan and start cooking the pancakes with half of the batter. To finish, plate up the pancakes and top with savory mixture!
1 banana, smashed
1/2 -1 cup blueberries
A handful of coconut flakes
1 tablespoon maple syrup
Lemon zest to taste
Mix together with the batter and cook! Top with fruits that you love to finish!