close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
How about more time, money and energy this year? TRY FORKS MEAL PLANNER FREE FOR 14 DAYS START YOUR FREE TRIAL
no credit card required
  • Prep-time: / Ready In:
  • Makes 8 pancakes + 6 cups sautéed vegetables
  • print/save recipe

A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a savory pancake that goes from the skillet to the plate. Note that this recipe is gluten-free if you make sure to purchase certified gluten-free oat flour.

By Darshana Thacker Wendel,

Ingredients

  • ¾ cup sorghum flour
  • ¾ cup oat flour
  • 2 tablespoons cashew flour or almond flour
  • 1 teaspoon ground chia seeds or flaxseed meal
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon baking soda
  • Sea salt, to taste
  • 1½ teaspoons apple cider vinegar
  • 4 cups thinly sliced fresh mushrooms
  • 1 clove garlic, minced
  • 8 cups fresh baby spinach
  • Freshly ground black pepper, to taste
  • 1½ cups oil-free marinara sauce, warmed

Instructions

  1. For pancakes, in a large bowl stir together the first 10 ingredients (through baking soda) and a generous pinch of salt; make a well in center. Add vinegar and 1½ cups water; stir gently until well blended.
  2. Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. For each pancake, pour ¼ cup batter onto hot griddle. Cook pancakes 5 to 7 minutes or until edges are dry and bottoms are crisp and lightly browned. Flip pancakes and cook about 5 minutes more or until golden. (If batter gets too thick while it sits, stir in 1 to 2 Tbsp. water until pourable consistency.)
  3. Meanwhile, heat a large nonstick skillet over medium-high. Add mushrooms and garlic; reduce heat to medium. Cook 5 to 7 minutes or until mushrooms brown and release moisture. Continue cooking until liquid evaporates. Add spinach; cook and toss about 5 minutes or until wilted. Season with salt and pepper.
  4. Serve pancakes topped with spinach mixture and marinara sauce.
tags:
(1)
5 Comments

Comments (5)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Cloudy Rockwell11 months ago
Reply
Do you want to report this comment as inappropriate?

Could this be made with whole wheat flour, if we don’t need gluten-free? if so, what kind?

Hanna Lyons11 months ago
Reply
Do you want to report this comment as inappropriate?

what can i substitute for the sorghum flour please? thank you!

m irwin11 months ago
Do you want to report this comment as inappropriate?

This is a link to substitutions. https://substitutecooking.com/substitutes-for-sorghum-flour/

Aliena Howard1 year ago
Reply
Do you want to report this comment as inappropriate?

Can I make the batter the day before, refrigerate it, and then make the pancakes the following evening for dinner?

Kathleen Baas2 years ago
Reply
Do you want to report this comment as inappropriate?

Can’t wait to try this.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap