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Savory Pancakes

with cashew sour cream


2 servings
(5-6 pancakes)




For the pancakes

  • ½ cup chickpea flour

  • ½ cup water or plant based milk

  • 2 tbsp nutritional yeast

  • 1 tsp salt

  • ½ tsp pepper

  • ½ tsp paprika

  • 1 tsp oregano

  • 2 tbsp olive oil

  • 1 tsp thyme

  • 150 gr white mushrooms peeled and sliced (2 cups)

  • 100 gr fresh spinach leaves (3 cups)

  • 40 gr frozen corn (1/3 cup)


For the cashew sour cream

  • 140 gr cashews

  • ½ cup water

  • Juice of one lime

  • ¼ tsp apple cider vinegar

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and pepper


  • In a bowl add the chickpea flour, water or milk, nutritional yeast, salt, pepper, paprika and oregano and mix until everything is well combined. Set aside.

  • In a nonstick pan add 1 tbsp of olive oil and sauté the mushrooms with the thyme and just a pinch of salt, until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Add the spinach and the corn and cook until the spinach is wilted.

  • Pour the cooked vegetables in the bowl with the pancake mixture and stir well

  • Heat 1 tbsp olive oil in the pan over medium heat. Once hot, pour ¼ cup of the mixture into the pan. Cook the pancake for about 2-3 minutes on each side. Repeat with remaining batter, adding oil as needed.

  • For the cashew cream, add all ingredients into a blender and blend until smooth.

  • Serve the pancakes with the sour cream and toasted bread.

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