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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




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