- Prep-time: / Ready In:
- Makes 8 pancakes + 6 cups sautéed vegetables
- Serving size: 1 pancake
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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.
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
- 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.
- 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.)
- 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.
- Serve pancakes topped with spinach mixture and marinara sauce.
Nutritional Information:
Per serving (1 pancake): 107 calories, 20 g carbohydrates, 4.8 g protein, 1.7 g total fat, 0.3 g saturated fat, 0 g cholesterol, 178 mg sodium, 2.8 g fiber, 1.2 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(5 from 2 votes)According to Dr. Osborne, a gluten sensitivity expert on YouTube, neither sorghum or oats are gluten-free. Sorghum is very high in gluten and oats cannot be made gluten-free. Because by their very nature, they contain gluten.
Oats do not contain gluten, per se, but contain avenin, a protein similar to gluten. Research has shown that most people with coeliac disease can tolerate gluten-free oats; a small number may be sensitive. (coelic.org.uk) Most oats, though, are contaminated with gluten from other crops or processing machines. You can buy gluten-free oats; they are specifically labeled as such. On a personal note, I have an auto-immune disease, eat gluten-free oats, and according to my lab work, the specific antibodies that attack my body are at the lowest levels I've ever seen. Peter Osborne has some interesting, probably useful advice, but I don't have access to the all specific data he's drawing on re this issue--one which he says is still being debated. Also, it bugs me a little when people without M.D.s call themselves doctors. He practices integrative medicine and graduated from a chiropractic college. Again, that does not mean he doesn't have a useful perspective to communicate.
Sorghum is naturally gluten-free.
Could this be made with whole wheat flour, if we don’t need gluten-free? if so, what kind?
what can i substitute for the sorghum flour please? thank you!
This is a link to substitutions. https://substitutecooking.com/substitutes-for-sorghum-flour/
Can I make the batter the day before, refrigerate it, and then make the pancakes the following evening for dinner?
Can't wait to try this.