10 Minute Spinach Pancakes (Gluten Free, Vegan)

Prep: 5 minutesCook: 5 minutesTotal: 10 minutes
Yield: serves 2Categories: Breakfast, Dinners
Jump to recipe Print

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 sautΓ©ed 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

Ingredients

metric
imperial
  • 200g 1 + 1/4 cups gluten free self raising flour
  • 200ml 3/4 cup + 1 tbsp soya milk (unsweetened)
  • 50ml 1/4 cup aquafaba
  • 2 handfuls spinach
  • 1 tbsp cooking oil or butter of your choice
  • 1/2 tsp sea salt

Method

  1. Place the flour and salt in a large mixing bowl
  2. Pour the aquafaba and milk into a blender or food processor along with the spinach, blitz until a smooth liquid is formed with no trace of the spinach leaves remaining
  3. Pour the liquid into the flour and mix well until a smooth batter is formed
  4. Heat some oil or butter in a pan and, once melted, pour in the batter to form a series of small pancakes
  5. Cook over a moderate heat for a few minutes before flipping
  6. Once the pancakes have lightly browned all over, serve topped with whatever you want!

0 Comments

Submit a Comment

Your email address will not be published.