VEGETABLE PANCAKES

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Preparation time: 20 min (10 min for the mix, 10 min for baking)

Ingredients for 10 pancakes:

  • 2 medium carrots
  • ½ onion
  • 1 cup of baby spinach
  • 3 tablespoons of green peas
  • 2 eggs
  • 1 cup of flour (e.g. buckwheat, chickpea, spelt or whole-wheat flour)
  • ¾ cups of almond milk
  • parsley
  • salt

Directions: Grate the carrots, finely chop the onions and whip eggs in a small bowl. Mix the eggs with onions and carrots, add green peas, spinach, some parsley and salt to taste. If you do not like some of these vegetables, you can replace them with others, such as aubergine or courgette.

Stir well and use stick hand blender to create a smooth paste. If you don’t have a blender, chop spinach to small pieces before adding it to the egg mix. 

Add flour and almond milk and whip the mix until smooth. Add extra milk or flour as needed to create a smooth but quite thick pancake mix.

Heat up a pan and add a small amount of coconut oil. Once the oil is hot, pour a few small scoops of pancake mix into the pan to create 2-3 small pancakes. Flip the pancakes around after 1-2 minutes and pan fry until golden brown.

Serve with some raw vegetables (e.g. cherry tomatoes) or freshly cut fruit to provide extra vitamin C for good absorption of iron from the pancakes.

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