Ingredients

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, smoked paprika, and dried thyme.

2. 2

   In a separate bowl, combine almond milk, olive oil, and nutritional yeast (if using). Pour this wet mixture into the dry ingredients and whisk until you have a smooth batter.

3. 3

   Heat a non-stick skillet or frying pan over medium heat. Add a drizzle of olive oil and swirl it around to coat the pan.

4. 4

   Add sliced mushrooms to the pan and sauté them until they release their moisture and start to brown. Remove them from the pan and set aside.

5. 5

   In the same pan, add the sliced red onions and minced garlic. Sauté them until softened and fragrant.

6. 6

   Add the chopped spinach to the pan and cook until it wilts down. Remove from heat and set aside.

7. 7

   Give the pancake batter a quick stir and pour it into the hot pan, spreading it out to form a thin, even layer.

8. 8

   Cook the pancake for 2-3 minutes until bubbles start to form on the surface and the edges look set.

9. 9

   Carefully flip the pancake using a spatula and cook for another 2-3 minutes on the other side until lightly golden.

10. 10

    Once cooked, transfer the pancake to a serving plate.

11. 11

    Now, it's time to assemble! Spread the sautéed mushrooms, spinach, and onions evenly over the pancake.

12. 12

    Garnish with chopped fresh parsley, if desired.

13. 13

    Slice the pancake into wedges or roll it up, and serve it warm.