Savoury Pancakes With Wild Mushrooms and Grains
A fantastic brunch or quick dinner option, these pancakes are easy to throw together and provide a powerhouse of nutrition. They combine grains and vegetables for fibre with goat cheese for fantastic flavour.
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) garlic, minced
12 medium crimini or other wild mushrooms, sliced
1 tsp (5 mL) sea salt
1/2 tsp (2.5 mL) black pepper
2 tsp (10 mL) fresh lemon juice
5 eggs
1/2 cup (125 mL) spelt flour
1 cup (250 mL) cooked grains (brown and wild rice, for example)
3 green onions, chopped, including green tops
7 oz (200 grams) goat feta cheese, crumbled
Heat oil in a skillet over medium heat. Add garlic and mushrooms and cook 5 minutes, until soft. Add salt and pepper and cook another 3 to 5 minutes, until mushrooms have released their juice. Squeeze lemon juice over mushrooms and remove from heat.
In a large bowl, beat eggs with whisk and stir in flour, grains, green onions, and crumbled feta. Slowly stir in mushrooms.
Return skillet to medium heat and spoon 1/2 cup (125 mL) of egg mixture to centre of pan. Cook 3 minutes on each side (or until golden brown). Repeat until all egg mixture is used.
Serve with a side of tomatoes, hash browns, more mushrooms, and garnish with parsley, chopped chives, or other fresh herbs.
Serves 6.
source:"Food Combinations for a Healthy heart", alive #268, February 2005
Savoury Pancakes With Wild Mushrooms and Grains
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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