Breakfast & Brunch/ Desserts/ No added sugar/ Vegan

Green Pancakes

As we are eating pancakes on a regular basis, we’ve started to add green leafy vegetables (as spinach or kale) and sometimes herbs (fresh basil, coriander or parsley) to the pancake batter. As a result, you not only preparing and eating something what is delicious, but most importantly the food which provides a serving of green veggies and has a nutritional value (and you don’t fill guilty when reaching for a second or third! portion). At this moment these are our favourite pancakes and I love the colour, topped with fresh fruits it just looks lovely on a plate.

In this recipe we used spinach, which we use in our kitchen nearly everyday. We put it to smoothies, make eggs on spinach for breakfast or add it to salads and stews. Spinach is source of vitamins A and B, C (in raw version), as well as calcium, iron and potassium. You can experiment with the amount of spinach, however in fact you don’t really taste it.

Pancakes are the best eaten fresh, so if you have any leftover batter you can store it in the fridge for up to two days. Why don’t you try them in a savoury version, with veggies, cheese and salad on the side.

And if you need any help with pouring some sweetness onto your pancakes, check out our ‘instruction’ GIF below;)

Green Pancakes

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Serves: Makes around 15 pancakes.

These green pancakes are a healthier alternative to regular pancakes. Vegan and with no added sugar, make a great start of the day!

Ingredients

  • 200g/ 1 2/3 cup whole wheat flour
  • 200g/ 1 2/3 cup spelt flour
  • 3 tsp baking powder
  • 3 tbsp flaxseeds
  • 1/2 tsp salt
  • 200ml/ 1/2 cup plant-based milk
  • 100ml/ 1/2cup filtered water
  • 100g/ 3 1/3 cup spinach
  • 1 tsp coconut oil or olive oil
  • TO SERVE:
  • fresh fruits
  • cacao nibs
  • maple syrup

Instructions

1

In a big bowl mix all dry ingredients.

2

Add milk and water and mix everything with a hand blender to form a smooth batter.

3

Add spinach and blend more until spinach is chopped.

4

Heat a skillet to medium-high heat.

5

Pour about half a ladle of batter onto the skillet. Cook until bubbles appear on the surface and the pancake is set. Flip on the side and cook until ready.

6

Serve with fresh fruits, maple syrup and sprinkle of cacao nibs. Enjoy!

Notes

Use honey instead of maple syrup for no vegan option. Replace spinach with kale. Sprinkle with some nuts or hemp seeds. Don't be shy to ask for more!

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