Looking for a delicious, dairy-free breakfast that’s both savory and satisfying? These Mushroom & Herb Pancakes are the perfect choice! With earthy mushrooms, fresh herbs, and a light texture from almond flour, these pancakes are naturally gluten-free and packed with nutrients. The addition of coconut yogurt makes them rich and creamy without any dairy, making them a great option for those on a dairy-free diet or anyone craving a wholesome, plant-based meal. Whether for breakfast or brunch, this recipe is sure to become a new favorite!
Ingredient Spotlight
3.5 oz. (100g) cremini mushrooms, diced
1 yellow onion, diced
3.5 oz. (100g) coconut yogurt (unsweetened, for batter)
2 eggs
1.4 oz. (40g) ground almonds
1 tsp. baking powder
3.5 oz. (100g) tomatoes, diced
1 green onion, sliced
4 tbsp. coconut yogurt (for serving)
How to Prepare
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Sauté the mushrooms and yellow onion for about 5 minutes, until softened and lightly browned.
In a mixing bowl, combine the coconut yogurt, eggs, ground almonds, baking powder, and a pinch of salt. Stir until smooth.
Gently fold in the sautéed mushrooms, tomatoes, and green onions, making sure everything is well combined.
Heat another tablespoon of olive oil in the skillet. Spoon the batter into the pan, forming small pancakes. Cook for about 3 minutes on each side, until golden and cooked through.
Serve warm, topped with a dollop of coconut yogurt for extra creaminess. Enjoy your dairy-free Mushroom & Herb Pancakes!
