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  • 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.

Herbed Savory Pancakes with Sauteed Spinach

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.
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Cloudy Rockwell7 months ago
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Could this be made with whole wheat flour, if we don’t need gluten-free? if so, what kind?

Hanna Lyons7 months ago
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what can i substitute for the sorghum flour please? thank you!

m irwin7 months ago
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This is a link to substitutions. https://substitutecooking.com/substitutes-for-sorghum-flour/

Aliena Howard12 months ago
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Can I make the batter the day before, refrigerate it, and then make the pancakes the following evening for dinner?

Kathleen Baas1 year ago
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Can’t wait to try this.

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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.

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