Spiced Green Pancakes
Photo Credit: Haarala Hamilton

Spiced Green Pancakes

Who said pancakes have to be sweet? Serve these for a weekend brunch.

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Spiced Green Pancakes

Spiced Green Pancakes

Who said pancakes have to be sweet? Serve these for a weekend brunch.
Course: Breakfast
Keyword: gut health, pancakes
Servings: 4
Calories: 349kcal
Author: Alana & Lisa Macfarlane

Ingredients

Pancakes:

  • 1 garlic clove, peeled
  • Handful of fresh coriander
  • Handful of spinach
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 3 1/2 fl oz milk or oat milk, plus extra if needed
  • 4 1/2 ounces spelt flour
  • 2 large eggs
  • 1 to 2 tablespoons butter
  • Salt and pepper

Topping:

  • 1 avocado, cut into chunks
  • 2 spring onions, finely sliced
  • 2 handfuls of spinach
  • 2 tablespoons milk kefir
  • 1 7 oz can of sweet corn, drained
  • 1/2 tablespoon chili flakes
  • Squuzed of lemon juice

Instructions

  • Put garlic, coriander, spinach, cumin and cardamom in a blender and blitz to a smooth green paste. Add a splash of the milk or oat milk to loosen if needed
  • Add flour to a large mixing bowl and create a well, then add eggs, slowly whisking them into the flour. Add a pinch of salt and stir, then gradually add milk, followed by the green paste, and whisk to combine. Leave to rest for 20 minutes at room temperature.
  • Put all topping ingredients in a mixing bowl, season with salt and pepper, and stir to combine.
  • Melt butter in an 8-inch non-stick frying pan over medium heat. Once hot, whisk the batter, then ladle 4 Tbsp into the pan. Cook 2 minutes, then flip and cook for a further minute. Transfer to a plate and repeat, serve with the mixed topping.

Notes

Store any leftover pancakes in an airtight container in the fridge for 3-4 days. The topping is best prepared and served immediately.
Excerpted from The Gut-Loving Cookbook © 2022 by Alana & Lisa Macfarlane of The Gut Stuff. Published by Pavilion Books.

Nutrition

Calories: 349kcal | Carbohydrates: 40g | Protein: 13g | Fat: 18g | Sodium: 159mg | Fiber: 9g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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