BUCKWHEAT PANCAKES WITH CREAMY MUSHROOMS AND SPINACH

ServeS: 4 PreP: 15 minS Cook: 10 minS

Pancakes:

55g (2oz) whole wheat flour 55g (2oz) buckwheat flour 1 egg 275ml (½ pt) Alpro Almond unsweetened drink or milk 30g (1oz) butter for frying

Filling:

50g (2oz) butter 50g (2oz) flour 275ml ( ½pt) milk or Alpro Almond Unsweetened drink 100g (4oz) sliced chestnut mushrooms Olive oil 3 large handfuls of baby spinach leaves 50g (2oz) grated parmesan ¼ tsp nutmeg A pinch of salt

To make the filling:

1. melt 50g (2oz) of butter in a saucepan. Add plain flour to the pan and stir to create a paste-like consistency. Continue cooking for a further 30 secs. Gradually add in the Alpro or milk, stirring vigorously until you have a smooth white sauce. Stir continuously to prevent lumps forming. 2. in a separate pan, fry the mushrooms in the olive oil until brown. Throw in the spinach and allow to wilt. 3. Stir the mushrooms and spinach into the white sauce. Add in the grated parmesan and nutmeg then season to taste. To make the pancakes: 4. Place the two types of flour into a bowl and make a small well in the middle. Lightly whisk the egg into the Alpro or milk and then whisk into the flour until you have a smooth batter. 5. melt the butter in a non-stick frying pan and add in a ladle of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. repeat until all the batter is used. 6. Spoon some of the mushroom and spinach filling into the middle of the pancakes and fold. Per serving: 440 cals, 1g sugar, 30g fat (14g sat fat) Alpro

Easy cook: For pancakes, heat your pan over a medium heat until a drop of water skitters across the surface