Buckwheat Pancakes with Smokey Mushrooms, Wilted Spinach & Avocado

Vegan Savoury Pancakes

The moon is so unbelievable bright over Dartmoor at the moment. Yesterday was a clear day and it was out during daylight – a beautiful white semi-ball in the blue sky. My little nephew, who is two next month, pointed into the sky saying ‘moon above the tree’ over and over again. I loved seeing how young that sense of awe and wonder starts, and it makes me conscious of wanting to nurture it in myself. I think the trajectory of my life meant that I lost track of my innocence during my 30s, and it’s lovely to be getting it back.

Art & Wonder

I started a one year art course a few weeks ago. The course is about finding your creative voice – hurray! It’s two days every eight weeks, with work to do at home in between. The focus, curiosity and wonder which I witness in my nephew reminds me of how I feel when I’m creating. It’s a big part of why I love it so much.

I seem to be doing quite a good job of finding things that connect me with that part of myself at the moment. The dance class that I went to with Dave (new boyfriend!) also filled me with joy and a sense of child-like fun. And learning to sing in front of someone else is really helping me get over my fear of getting things wrong. I often talk to my clients about the prison of perfectionism. I’m speaking from personal experience! And continuing to find ways of undoing my own perfectionism. It’s an ongoing journey of discomfort and reward.

Re-inventing The Classic

When I was creating this week’s recipe, it reminded me that re-inventing your favourite dishes is an endless source of deliciousness. Everyone know how to fry mushrooms, and I often cook them with garlic or herbs. This time I thought I’d try something a bit different, and I totally love the result. I hope you do to!

This Week’s Recipe: Buckwheat Pancakes with Smokey Mushrooms, Wilted Spinach & Avocado

This meal is a current favourite of mine. I eat these savoury pancakes as a weekend brunch, light lunch or quick supper, simply as they are or with avocado, a poached egg, hummus or dhal. Harissa paste or chilli sauce goes well with it too. Totally delicious, quick and easy!

Makes 2 pancakes, which I can happily eat on my own. If you’re cooking for others, times the recipe quantities by the number of people eating



50g buckwheat flour
3/4 tsp gluten-free baking powder
1 egg or 1 tbsp ground flaxseed
75ml plant-based milk
extra-virgin coconut oil

Smokey Mushrooms

2 tbsp extra-virgin olive oil
2 chestnut mushrooms, sliced
1 clove garlic, crushed
1/2 tsp smoked paprika
salt and pepper to taste

Wilted Spinach

a generous drizzle of extra-virgin olive oil
4 handfuls baby leaf spinach
1 pinch salt

1/2 ripe avocado
a wedge of lime


For the pancakes, blend all the ingredients until smooth. Leave to stand for 5 minutes.

Heat a teaspoon of coconut or olive oil in a non-stick frying pan over a medium high heat. Make the pancakes by pouring 1/4 cup of pancake mix into the pan and leaving the mixture to spread into a circle naturally. Cook for 2 – 3 minutes until firm enough to turn over with a spatula. Cook the other side for another 2 minutes until lightly browned. Repeat with the remaining mixture. Keep the cooked pancakes warm in the oven until you are ready to serve them. NOTE: if you have room in your frying pan, you can cook multiple pancakes at a time.

For the mushrooms, heat the olive oil in a small frying pan over a medium. Add the garlic and smoked paprika and cook, stirring for 1 minute. Add the sliced mushrooms and stir them to coat in the flavoured oil. Season with salt and pepper, reduce the heat and cook for 5 minutes, stirring from time to time.

For the wilted spinach, heat the oil over a medium heat in a small saucepan. Add the spinach, reduce the heat and cook for 3 minutes, stirring regularly, until just wilted. Season with a pinch of salt.

Serve your pancakes with the smokey mushrooms and wilted spinach, slices of avocado and a wedge of lime, plus any other additions you fancy. Enjoy! xx

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