Bryn’s Cookin’ Greens Summer Blog Series:


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…


During the school week, I eat a pretty boring breakfast: bland cereal with almond milk. And sometimes, I can’t even be bothered to take the milk out of the fridge, so I end up just spooning it dry. Not very satisfying, to say the least!


The weekends are the time when I can get a little more creative with my breakfasts. As a kid, my favourite breakfast food was pancakes — swimming in maple syrup. As my tastes have evolved, I still crave pancakes, but the traditional, nutrient-poor starch-topped-with-pure-sugar combination has lost its lustre.


Just as I have done with many recipes since became vegan, I tasked myself with not only making vegan pancakes, but ones in which I could feel good about indulging.


This recipe for these savoury pancakes is pretty straightforward, and the using Cookin’ Greens Chopped Kale or Spinach, there is no chopping or washing required. The most time-consuming part of the process is probably chopping the tomato, because everything else can just go into the food processor.


Once these pancakes come off the stove, its best to enjoy them right away. I prefer them plain, but they also taste amazing with a mango or peach chutney as a nice sweet contrast. And, of course, these pancakes need not be only enjoyed in the morning, but are perfect for any meal.




Cookin’ Greens Savory Pancakes (Makes 10- 12   3 inch diameter pancakes)




Pancake Ingredients

  • 1 cup Cookin’ Greens Chopped Kale or Spinach, cooked according to package instructions
  • ¼ cup medium tofu
  • ½ cup chickpeas
  • 1 medium tomato, seeded and diced
  • 2 tbsp lemon juice
  • 1 garlic clove (small)
  • 1 tbsp shallots, chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 cup all-purpose flour
  • 1 cup non-dairy milk
  • 3 tsp baking soda



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


Summer 2015 is here! This summer we are so excited to have student, vegan blogger, Bryn Ferguson join us for some cooking inspiration with Cookin’ Greens. Frozen vegetables in the summer? You bet and we can’t wait to show you how!

We hope you read along as she shares her foodie experiences, tips & tricks, recipes and photos across her 8 featured blog posts.

 Bryn's headshot

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Instagram: @veganfoodadventure

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