Spinach Pancake filled with sautéed mushrooms & sunflower herb pesto
This delicious recipe was one of many provided by the Food Fanatics team at The Homestead here in Cape Town. It was developed in consultation with the Sally-Ann Creed® team for the guests at our 2 events held this year, and we are so proud to be able to share them with you.
What you need
For the sunflower herb pesto:
- ⅓ cup Sally-Ann Creed® sunflower seeds
- 2-3 garlic cloves
- 2 tablespoons hemp seeds (optional)
- 2 tablespoons nutritional yeast flakes
- ½ teaspoon Sally-Ann Creed® Himalayan salt
- 2 tablespoons Sally-Ann Creed® Apple cider vinegar
- ⅓ cup + 2 Tbsp olive oil or Sally-Ann Creed® Pecan nut oil
- 3 cups fresh herbs & green leaves – can be a mix of basil, parsley, coriander, kale, spinach, carrot tops, etc.
For the mushrooms:
- 250g portebellini mushrooms
- 1 tablespoon Sally-Ann Creed® coconut oil
- 1 teaspoon Sally-Ann Creed® garlic powder
- Sally-Ann Creed® salt and pepper to taste
For the pancakes:
- 3 cups spinach leaves
- ¼ cup parsley or basil
- 1 cup Sally-Ann Creed® gluten-free all purpose flour
- 3 eggs
- 2 cups milk
- salt and pepper to taste
- 1 tablespoon Sally-Ann Creed® coconut oil
Let's cook
For the sunflower herb pesto:
- Add all ingredients, except for the herbs & green leaf mix, into a food processor or blender.
- Process until smooth and creamy.
- Add the herbs & greens and process until smooth.
- Store in the fridge for about 3 days (can be frozen for 3-4 months)
For the mushrooms:
- Cut the mushrooms into halves and quarters, depending on the size
- Heat the coconut oil in a pan, and once the pan is hot, add the mushrooms.
- Sauté mushrooms till golden brown and season with garlic powder, salt and pepper.
For the pancakes:
- Plunge spinach and herbs in boiling water for 1-2 seconds. Immediately transfer to an ice bath. Remove from water and squeeze out as much moisture as possible.
- Add spinach mix to a blender with a bit of milk and pulse until very finely chopped. Then add flour, eggs, the rest of the milk, salt and pepper and blend until smooth. Let the batter rest for at least 20 minutes.
- Heat a pan over medium heat and add coconut oil. Once the pan is hot, pour about ¼ cup of batter into the pan. Swirl the pan around to form the batter into a thin, flat and even circle.
- Cook for about 1-2 minutes until slightly browned, gently flip and cook the other side for about one minute. Remove from heat and set aside until ready to serve. Continue with the remaining batter.
To Serve
- Fill pancakes with sautéed mushrooms, fold or roll, and finish with a dollop of pesto.
- Finish with a spoonful of crème fraiche or Greek yogurt if you like.
