Cookin’ Greens Savory Pancakes

Weekends allow for a more indulgent breakfast. Taking the time to prepare something a little extra can be as simple as preparing a healthy twist on a childhood favourite. You got to try, student and vegan, Bryns’ recipe for savoury pancakes…

Cookin' Greens Savory Pancakes

2015-08-05 14:32:20

Serves 4

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 1 cup (100g) Cookin’ Greens Chopped Kale or Chopped Spinach
2. ¼ cup medium tofu
3. ½ cup chickpeas
4. 1 medium tomato, seeded and diced
5. 2 tbsp (30ml) lemon juice
6. 1 garlic clove (1 tsp), crushed
7. 1 tbsp (15ml) shallots, chopped
8. 1 tsp (5ml) coriander
9. 1 tsp (5ml) cumin
10. 1 cup (250g) all-purpose flour
11. 1 cup (250ml) non-dairy milk
12. 3 tsp (15ml) baking soda

Instructions

1. Add tofu, lemon juice, shallots and garlic into a food processor and blend until creamy.
2. Add chickpeas and kale and pulse until chickpeas look chopped, but not pureed.
3. Mix in coriander and cumin.
4. In a separate bowl, mix flour, milk and baking powder until well combined.
5. Add kale mixture into flour mixture and combine.
6. Mix in diced tomatoes.
7. Heat olive oil on pan and spoon batter onto pan in 3-inch rounds.
8. Flip once bubbles appear on the surface of the batter.
9. Cook on the other side for about 4 minutes.
10. Let cool for 2 minutes before serving.

Dietitian Notes :

1. Gluten Free : Use gluten free flour
2. Low Calorie
3. Dairy Free
4. Vegetarian

By

Bryn Ferguson

Adapted from Bryn Ferguson

Cookin' Greens http://cookingreens.com/