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
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
  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
  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
Adapted from Bryn Ferguson
Cookin' Greens
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