Mushroom Pancake Salad

  • Yield: 4 servings

These savory mushroom patties are layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.


Mushroom pancakes:
2large eggs
2cups low-fat milk
1tablespoon low-sodium soy sauce
1teaspoon hot sauce
1cup whole wheat flour
1/2teaspoon baking powder
1pound mushrooms, roughly chopped
-- Butter or cooking spray for the skillet
3-- cloves garlic, pressed
1teaspoon kosher salt
1teaspoon cumin
To complete the mushroom pancake stacked salad:
1/2cup low-fat Greek yogurt
1tablespoon Dijon mustard
2-- tomatoes, sliced
1-- cucumber, sliced
2-- bell peppers, sliced


  1. To make the savory mushroom pancakes: In a medium bowl, whisk together eggs, milk, soy sauce, hot sauce, flour and baking powder. Set aside.
  2. Pulse the chopped mushrooms in a food processor until very finely minced.
  3. Melt a little butter in a large skillet over medium-high heat. Add the finely diced mushrooms, garlic, salt and cumin to the skillet and cook, stirring frequently to release moisture. Cook for 5 to 8 minutes or until all the moisture has evaporated. Remove skillet from heat and cool to room temperature.
  4. When mushroom mixture has cooled, stir into the egg-milk batter.
  5. Prepare another skillet with cooking spray or melt a little butter in the skillet over medium heat. Pour about 1/4 cup of batter into the skillet, spreading with the back of a spoon to form a 4- to 5-inch disc. Cook for 2 to 3 minutes per side, or until pancake has been cooked through. Repeat until you are out of batter.
  6. To complete the mushroom pancake stacked salad: Mix Greek yogurt and Dijon mustard together in a small bowl.
  7. Spread one pancake with a small spoonful of the yogurt mixture. Layer one slice tomato, one slice cucumber and one slice bell pepper on top of the pancake. Repeat so stacked salad has 2 yogurt covered pancakes and 2 slices of all the veggies.
  8. Repeat process until you have made several stacked salads and are out of pancakes.

Recipe by Donna of Fab Frugal Food.

Nutritional Info *per serving

  • Calories 272
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 111mg
  • Sodium 788mg
  • Potassium 1124mg
  • Carbohydrate 42g
  • Fiber 7g
  • Sugars 14g
  • Protein 19g