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
Buy 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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