This is my new favourite way to eat pancakes! So delicious, satisfying and so versatile it makes a perfect meal for breakfast, brunch, lunch or dinner!!!!!
~Vegan~
Ingredients:
2 tbsp ground flaxseed
1/4 cup water
1 cup spelt flour
1 cup teff flour
1/3 cup oat flour
1 1/2 tsp baking powder
Pinch sea salt
2 tbsp avocado oil
1/2 cup water
1 1/2 cup plant milk
Veggie toppings:
3/4 cup onion, chopped
4 large crimini mushrooms, sliced
3/4 cup leek, thinly chopped
1 1/2 cup asian cabbage, chopped
1 tbsp avocado oil
3 cups arugula, packed
1/2 cup cilantro, chopped
8 cherry tomatoes, sliced
1 green onion, chopped
1 avocado, sliced
2-3 tbsp tahini
Olive oil as drizzle
Mix ground flaxseed and 1/4 cup water together in a small bowl. Set aside to let it thicken, stirring occasionally. Meanwhile, chop veggies and in a large frying pan cook onions in avocado oil over medium heat until slightly tender, add mushrooms, leek and cabbage, stirring occasionally. In large bowl add plant milk, water, oil and thickened ground flaxseed mixture. Whisk together. Add spelt flour, oats, teff flour, salt and baking powder. Whisk together. Add an extra 1/4 cup of water if mixture is too thick. It should be runny enough to pour onto pancake pan. Cook on a non-stick lightly oiled frying pan over medium heat. Flip pancakes once edges are beginning to look dry. Cook for another few minutes, then place in warm oven until all batter has been used and you are ready to eat. Prepare arugula, cilantro, tomatoes and avocado. On serving plates spread out arugula, then place 2-3 pancakes on top. Spread a thin layer of tahini on pancakes if desired. Place cooked veggies on top of pancakes, then sliced avocado, sliced tomatoes and garnish with cilantro and green onion. Drizzle with olive oil if desired. Salt and pepper to taste. Store any left over pancakes in a glass airtight container in the fridge for up to 4 days. Left over plain pancakes make a perfect snack toasted with nut butter or avocado see my pancakes as a snack recipe for ideas!
Makes 10-12 pancakes
Serves 3 - 4
Prep & Make time:
Prep ~25 minutes
Making ~15 minutes
Total time ~40 minutes
Love the Power of Food:
Teff Flour
This wonderful gluten-free grain is loaded with nutrients! This amazing grain has been show to help with weight loss, improve blood circulation, help balance hormones, stimulate digestion and improve bone heath. It is a good source of protein and dietary fibre. It is also a great source for calcium, magnesium, manganese, iron, phosphorus, zinc, copper and vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), and B6. What a loaded grain!!!
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