Do you remember the joy of having pancakes for dinner as a kid? Here's a great way to transform your stack of happiness into a grown-up dinner that packs a hefty nutritional punch.
Savory Pancakes
Savory Pancakes
Annie Trimber
Breakfast
Pancakes don't always have to be sweet. These delicious, fluffy, SAVORY pancakes are a delightful way to get your daily dose of leafy greens and turmeric. Transform your Tuesday night with this fun recipe!
Ingredients
2 cups PLANTSTRONG Pancake & Waffle Mix
2 cups PLANTSTRONG Broth of choice
½ onion, sliced thinly
3 cups kale, fresh or frozen
2 cups cremini mushrooms, sliced
¾ tsp ground black pepper, divided
¾ tsp onion powder, divided
¾ tsp garlic powder, divided
¼ cup nutritional yeast
½ tsp ground turmeric
1 pinch cayenne pepper
Optional for garnish: sriracha, hemp seeds
Directions
Add sliced onion and kale to a pan over medium heat. Once kale is slightly wilted, add ¼ tsp black pepper, ¼ tsp onion powder, and ¼ tsp garlic powder. Stir to combine.
Add sliced mushrooms and saute for 5-6 minutes, until mushrooms are tender. Set aside.
In a large mixing bowl, combine PLANSTRONG Pancake & Waffle mix, PLANTSTRONG Vegetable Broth of choice, nutritional yeast, ground turmeric, cayenne, and your remaining black pepper, onion powder, and garlic powder. Whisk until smooth.
Heat a griddle or non-stick pan over medium-high heat. Scoop about ¼ cup of pancake batter onto griddle. Cook for 1-2 minutes on each side, or until golden brown.
Serve with kale & mushroom mixture. Option to top with sriracha and hemp seeds.
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