Buckwheat pancakes with mushrooms and spinach

To make the filling:
1. Melt 50g of butter in a small saucepan. Add plain flour to the pan and stir to create a paste-like  consistency. Continue cooking for a further 30 seconds.

2. Gradually add 275ml of Alpro almond milk, stirring vigorously until you have a smooth white sauce.
NB. Make sure to stir continuously to prevent lumps forming.

3. Drizzle the olive oil in a small frying pan on a high heat. Fry the mushrooms until brown. Throw in the spinach leaves and allow to wilt.

4. Stir the mushrooms and spinach into the white sauce and stir.

5. Add in the grated parmesan, nutmeg and season to taste.

To make the pancakes:

1. To make the pancakes, place the two types of flour into a large bowl and make a small well in the middle of the bowl.

2. Lightly whisk the egg into 275ml of Alpro almond milk. Pour some of the egg mixture into the middle of the well and begin to whisk. Continue adding the liquid and whisking until you have a smooth batter.

3. Melt the butter in a non-stick frying pan and add in a ladle of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. Repeat until all the batter is used.

4. Spoon some of the mushroom and spinach filling into the middle of the pancakes and fold the sides in to create a parcel.

Serve two pancakes per person and finish with a sprinkling of parmesan


Serves: 4


  • 275 ml Alpro Almond Milk
  • 1 egg
  • 55 g Wholewheat flour
  • 55 g buckwheat flour
  • 80 g butter,
  • 50 g flour
  • 1/2 tsp nutmeg
  • A pinch of salt
  • 50 g Parmesan, grated
  • 100 g Chestnut mushrooms , sliced
  • 3 large handfuls Baby spinach leaves
  • Olive oil



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