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.


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

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