Spinach Pancake with Roasted VeggiesServes 25 Plant Points

Spinach Pancake with Roasted Veggies

Serves 2

5 Plant Points

Plant Packed

Delight your taste buds with our Spinach Pancakes topped with Sautéed Mushrooms and Roast Tomatoes—a wholesome and flavourful dish that's as beautiful as it is delicious. These fluffy green pancakes, infused with nutritious spinach, serve as the perfect canvas for the earthy richness of sautéed mushrooms and the burst of sweetness from roast tomatoes. Indulge in a hearty and satisfying meal that's sure to elevate your breakfast or brunch experience to new heights.


  • 120g Buckwheat Flour

  • 3 Free Range Eggs

  • 50g Spinach

  • 200g Vine Tomatoes

  • 150g Mushrooms

  • 250ml Rice Milk, Almond or Whole

  • 100ml Water

  • 4 Tsp. Avocado Oil or olive oil

  • ½ Tsp. Ground Cumin

  • Maldon Sea Salt And Fresh Pepper


  1. Finely slice the mushrooms and tomatoes

  2. Heat 2 tsp. of avocado oil on a medium heat in a frying pan

  3. Sauté the mushrooms and tomatoes in the pan with a big pinch of salt and pepper, cook for 5 minutes then place in a bowl to one side

  4. Wipe down the pan to use for the pancakes

  5. Blend all of the pancake ingredients in a blender until smooth to form a batter

  6. Heat 1 tbsp. of avocado oil in the pan on a medium heat, and then pour in half the batter

  7. Cook for 1 minute on each side until golden and cooked through

  8. Spoon half the mushroom and tomato mix onto the pancake and fold 9. Repeat with the other half of the batter