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
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
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.
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.
Calories: 349kcal | Carbohydrates: 40g | Protein: 13g | Fat: 18g | Sodium: 159mg | Fiber: 9g | Sugar: 6g