These spinach pancakes are so tasty despite being nutrient dense. With pancake day upon us I wanted to create a slightly different recipe to the type of pancakes I normally eat. I already have plenty of sweet pancake recipes on my website so I thought it was time I created a savoury version.
My spinach pancakes are egg and dairy free meaning they are vegan friendly and each serving contains one portion of spinach so they are a clever way of tricking kids into eating vegetables. Plus they are bright green so this will either be incredibly off-putting OR incredibly fun to eat depending on the individual.
I have listed aquafaba as an ingredient, this is basically the liquid out of the tin of chickpeas, as it makes a great egg substitute. I normally just pour the liquid into a jug and then pop the tin of chickpeas into the fridge and use them later on that day, have a look at my Creamy Chickpea Curry recipe or my Moroccan Inspired Quinoa Traybake if you need some inspiration on how to use them up!
I love these pancakes topped with creamy garlic mushrooms! I am happy to get the recipe for this written up but it is basically just mushrooms and garlic sautéed in dairy free butter before adding one teaspoon of gluten free flour and milk to form a roux. Then season with salt and pepper to taste, easy peasy!
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x