Instructions

Making the Sauce and Garnishes

• Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.

• Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.

Pancake Ingredients (both options)

• Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.

• Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.

• *use a splash of water as needed if oil-freeAdd garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt.

• Cook over medium-high heat for a minute or two while the onions sizzle and cook.

• Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.

AP Flour Pancake Batter Version (self-rising flour recipe in Notes)

• *Any plant-based milk will work, I've used oat and soy.In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&P, whisk until smooth.

• Stir in the green onion-spinach-cilantro mixture.

• Batter Tip: the batter is medium thick, if it's too thick, add a tablespoonful of milk or water to thin out (but not too much!).

Chickpea Batter (gluten-free option)

• Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&p) to a medium bowl.

• Add the tahini and ¾ cup water* - whisk until fully incorporated.

• Stir in the green onion-spinach-cilantro mixture.

• Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.

Frying the Pancakes

• *or spray with cooking oilHeat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)

• Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.

• Flip and cook until golden on the other side. Another 2-3 minutes.

• Transfer to a serving plate then continue cooking pancakes until all the batter is used up.

• You may need to add more oil each batch if you are using a cast iron.

• For the oil-free version, use a non-stick pan and skip the oil.

To Serve

• To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.