Happy hearty pancakes with stir-fried vegetables and mushrooms

I love pancakes, but most pancakes I see on Instagram and other blogs are.. sweet. And yes, I have a sweet tooth, but I also love hearty foods every once in a while. So let’s change it up a bit and make some awesome hearty pancakes! This recipe is vegan-friendly, full of veggies and easy to make. Are you ready to make some hearty pancakes? Let’s go!

Recipe to make 4 hearty pancakes:

Ingredients for the hearty pancakes:

• 150 grams of wheat flour
• ½ tsp. salt
• 1 tsp. baking powder
• 1 tsp. chives
• 250 ml warm water
• 1 tbsp. olive oil
• 1 tsp. mustard
• ½ medium onion (chopped)

Ingredients for the stir-fried vegetable mix with mushrooms:

• 1 red bell pepper
• 4 medium tomatoes
• ½ leek
• ½ zucchini
• ½ onion
• 125 grams of mushrooms
• 1 tbsp. olive oil

Directions for the pancakes

Mix flour, salt, baking powder and chives in a bowl. Stir in the warm water and olive oil and add the mustard and chopped onion, stir until it’s a smooth mixture.

Heat some olive oil in a frying pan and pour a dash of the pancake mixture. Fry the pancakes on both sides until they’re golden brown. Repeat until there is nothing left of the pancake mixture.

Directions for the stir-fried vegetables and mushrooms

Chop all the vegetables and mushrooms. Heat your pan on medium-high heat for about 1 to 2 minutes. Add 1-2 tbsp. olive oil in the wok and stir-fry the vegetables and mushrooms. Add (if you like) some soy sauce. Cook for 3-4 minutes.

Serve the stir-fried veggies and mushrooms on top of one pancake and place another pancake on top of the veggies and mushrooms.

And

Option: add a tbsp. of egg less mayonnaise on top for an even more yummy taste!