Vegan Spinach Pancakes with Tahini Lemon Drizzle

Spinach Pancakes with Tahini Lemon Drizzle

In my house weekends call for stacks of pancakes. Blueberry pancakes, chocolate chip pancakes, gingerbread pancakes, you name it.

But since my partner in crime has a much smaller sweet tooth than me I was playing around in the kitchen and whipped up a savoury pancake batter. And they turned out great!

This brand new creation combines spinach, a hint of garlic, white pepper and chia seeds. Once the pancakes are crispy and golden brown, they’re topped with a tahini and lemon drizzle.

I enjoyed mine in the sun, post workout, with a large mug of iced coffee. Pure bliss.

Spinach Pancakes with Tahini Lemon Drizzle

Spinach Pancakes with Tahini Lemon Drizzle

Spinach Pancakes with Tahini Lemon Drizzle
 
Prep time
Cook time
Total time
 
Serves: 2 people
Ingredients
  • 1 ½ cups of plain white flour
  • 1 tsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 ½ cup plant-based milk
  • ½ cup olive oil (or vegetable oil)
  • 2 Tbsp chia seeds
  • 1 garlic clove
  • 4 hand-full fresh spinach
  • 2 Tbsp tahini
  • 2 tsp lemon juice
  • 1 tsp water
Instructions
  1. In a bowl mix the flour, baking powder, sugar, salt and white pepper.
  2. Chop the garlic clove in small pieces.
  3. Then add the plant-based milk, oil, chia seed and garlic clove and mix until well combined.
  4. Tear or chop the spinach into smaller pieces and add them to the batter.
  5. Heat a pan on the stove, add a splash or oil and fry the pancakes until golden brown and crispy.
  6. Meanwhile mix the tahini, lemon juice and water until you have a smooth sauce and drizzle on top of the pancakes.

Spinach Pancakes with Tahini Lemon Drizzle

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1 Comment

  • Reply
    Emilie @ Emilie Eats
    June 12, 2016 at 11:11 pm

    This is so creative! Sweet breakfasts are great, but sometimes I do crave savory ones. I love avocado toast and chickpea flour pancakes! I love this recipe because you get some veggies in at breakfast. WIN!

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