
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.
Ingredients
Pancake Ingredients (both versions)
1 tablespoon oil (optional)
1-2 cloves garlic, minced
1 bunch green onions, sliced
7-8 cups spinach, rough chop
2-4 tablespoons cilantro, chopped
1-2 fresh green chilies, thinly sliced (optional)
Pancake Batter (all-purpose flour version)
¾ cup self-rising flour
1 tablespoon baking powder
⅔ cup milk (plus more for thinning)
1 teaspoon apple cider vinegar
Chickpea Pancake Batter (gluten free version)
1 cup chickpea flour
¼ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon dry oregano
1 teaspoon coriander spice
salt and coarse black pepper to taste
2 teaspoons tahini
¾ cup water (plus more for thinning)
Spicy Drizzling Sauce
2 tablespoons tahini
2-3 tablespoons soy sauce (tamari)
1 teaspoon rice wine vinegar
1 teaspoon sriracha
1 teaspoon maple syrup
Optional Garnishes
1-2 avocados, cut into chunks
1-2 cherry tomatoes, halved
cilantro, chopped
1-2 green onions, sliced
toasted sesame seeds