I’m yet to meet someone who doesn’t like pancakes. Why not try something a little different and whip up a batch of savoury green pancakes? Surely the idea of eating your greens in pancake form is intriguing if nothing else?
I have a feeling you’re going to love these and they might just become as much of a regular on your dinner table as they are on mine.
Savoury Green Pancakes
Ingredients (serves 4) –
2 cups almond meal
2 cups unsweetened almond milk
4 teaspoons baking powder
1 large egg, lightly whisked (substitute with 1 flax egg for plant based option)
Pinch sea salt
3 cups finely chopped greens (e.g. spinach, kale, Brussel sprouts, cabbage)
Large handful parsley, chopped
4 tablespoons chives, chopped
½ cup almond feta (substitute with cashew cheese or feta cheese)
Coconut oil, for frying
In a large bowl, mix the almond meal, baking powder and sea salt until combined.
Add in the vegetables and herbs, mixing well.
In a separate bowl, combine the milk and egg or flax egg.
Add the wet ingredients to the dry ingredients and mix well.
Stir through the almond feta (or cheese of choice).
Heat a frying pan with a small amount of coconut oil over a medium heat. Once the oil is melted, add ¼ cup of the mixture to the pan. Cook for 2-3 minutes on each side until golden. Remove to a plate and keep warm.
Repeat this process with the remaining mixture.
Once the pancakes are cooked, top with smashed avocado and freshly sliced tomatoes.