Whenever you come home from a day out or just have a busy study day behind you (or work day for that matter ;) and you still want something quick and healthy, this veggie pancake is perfect! Serve it with some roasted veggies, which you can prep in advance, as you only need to add oil, salt, black pepper and spices to them and you can just keep doing the things you want! I served the protein veggie pancake with some vegan cream cheese, but feel free to top it with cashew cream or some vegan pesto would be great too!
Ingredients (1 portion):
2 eggs or 70g chickpea flour + 150ml plantmilk
35g buckwheat flour
salt & black pepper
2 handfull of fresh spinach
30g zucchini
spices of choice (I did shakshuka haha)
1 small piece of ginger
1 tsp coconut oil
roasted vegetables
1 biiiiggg tbsp vegan cream cheese
scallions
Method:
If you haven't mealprepped some roasted veggies, make sure to do so (veggie + oil + salt + pepper + spices -> in oven )
Wash the spinach and cut the zucchini into small pieces as well as the ginger. Then mix the eggs or the chickpea flour with the buckwheat flour together in a bowl.
Heat up 1 tsp coconut oil in a pan and add the ginger, spinach, zucchini, salt, black pepper and spices of choice. Saute for 2 minutes.
Then add the egg/chickpea-flour mixture to it and let it bake into one thick pancake. Flip after 2 minutes.
Serve the pancake with the roasted vegetables, 1 biiig tbsp vegan cream cheese and some scallions!
Let me know, do you enjoy pancakes?
I certainly do!
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