17 September 2019 in Dinners, Nutrition

Pancakes with Chanterelle Sauce

INGREDIENTS (PANCAKE BATTER, FOR ABOUT 15 PANCAKES):

200 g oat flour (I used gluten-free)
250 ml plant-based milk, e.g. coconut
250 ml water
3 eggs
1 tablespoon
coconut oil

Foods by Ann

coconut oil
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INGREDIENTS (CHANTERELLE SAUCE):

1 cup chanterelles
6-8 tablespoons plant yogurt (I used rice yogurt)
2 tablespoons olive oil
2 garlic cloves
a pinch of thyme
a pinch of marjoram
a pinch of dried dill
a pinch of sea salt
a pinch of black pepper

Chanterelles, porcini, mushrooms: which do you like best? Chanterelles are my favorite, I add them to sauces, salads, or to scrambled eggs for breakfast (I definitely recommend this one!). Today I have one more idea and that’s pancakes with chanterelles. As the mushroom season has just begun, there’s no time to lose! Let’s head to the kitchen!

Preparation:

Batter: I mixed all the batter ingredients in a bowl until smooth. Then I heated the oil in a pan and fried the pancakes on both sides.

Chanterelle sauce: I washed the chanterelles and stewed them in olive oil with chopped garlic. I stirred in the plant yogurt, spices, and stewed until tender for about 10-15 minutes. I served the pancakes with the sauce.

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