Savory Green Pancakes Recipe

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Savory Green Pancakes Recipe

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