Pumpkin Pancakes with Exotic Mushrooms, Sage and Ghee Recipe

A really delicious, indulgent savoury pancake when you need something a bit special. You could substitute sweet potato for the pumpkin or, to make it gluten-free, swap the spelt flour for gluten-free flour. Enjoy these Pumpkin Pancakes with Exotic Mushrooms, Sage and Ghee for breakfast!

Serves: 6

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Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 2 small eggs, whisked
  • ½ cup milk
  • 90g pumpkin puree
  • 100g spelt flour
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 250g mixed mushrooms (enoki, oyster, pine, or field if you prefer), sliced
  • ¼ cup walnuts, roughly chopped
  • 10 sage leaves
  • Ghee, for frying

Method


  • Combine eggs, milk and pumpkin puree in bowl.
  • Add flour, baking powder and salt, and mix to combine.
  • In frypan over medium heat, add a little ghee and then ¼ cup scoops of batter to pan.
  • Cook for about 2 mins, or until golden and little bubbles are beginning to form on the surface.
  • Flip and cook on the other side until golden.
  • Repeat with remaining batter.
  • Remove pancakes and add 1 tbsp ghee to pan.
  • Add mushrooms and walnuts and cook for a few mins or to your liking.
  • Add sage leaves in last couple of mins of cooking time and allow them to crisp up a little.
  • Serve pancakes topped with mushrooms, walnuts and sage leaves, and a drizzle of any ghee left in pan.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

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