Description
These Vegan Gluten-Free Savory Pancakes are a 100% plant-based breakfast that is a perfect savory swap for sweet pancakes! They are made with quinoa flour, plant milk, nutritional yeast, black salt, spices, and filled with sautéed mushrooms, onion, kale, vegan cheese and fresh tomatoes for a nutritiously filling, protein-packed start to the day!
Ingredients
Units
Scale
Pancakes
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup quinoa flour (may substitute with chickpea/garbanzo bean flour instead)
- 1 1/4 cup plant milk
- 3 tablespoons nutritional yeast
- 1 teaspoon black salt (or regular salt)
- 1/8 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Fillings
- 1–2 cups mushrooms
- 2 cups kale, chopped
- 1/2 onion, diced (about 1/2 cup)
- 1 cup vegan cheese, shredded
Instructions
- Make the flax egg first. Combine the flaxseed meal with water and let it sit for a few minutes to “gel up”
- Blend all of the pancake ingredients together in a blender until smooth and well combined. Heat the 8” fry pan from your Calphalon® Classic Nonstick Cookware collection over medium heat and sauté the mushrooms, kale, and onion in the skillet until everything has cooked down and softened. Scoop the veggie mixture into a bowl and set aside. Next, you pour the batter into the same preheated Calphalon® Classic Nonstick Cookware, no need to spray or oil it first, and add 3 tablespoons of batter and then spread the batter around with the back of the tablespoon to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top looks mostly dry. When the bottom of the pancake is slightly golden brown, it's ready to be filled and folded! You don't need to flip and cook the pancakes on both sides!
- Add the vegan cheese to half of the pancake. Add the mushroom, kale, onion mixture, and finally the freshly sliced tomatoes. Then gently fold the other side over top of the fillings. Let it cook for just another couple of minutes to melt the cheese and then transfer the pancake to a plate. Top with fresh microgreens and Vegan Hollandaise Sauce (optional) and enjoy!
Notes
*Recipe developed for Calphalon.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American