It had been over a week since my last batch of pancakes which is way too long in my book and I was on a mission to create my best batch yet. I was however feeling the need to pack myself full of extra nutrients. It’s that time of year when you’re routine has been broken a bit and after only a couple of days cries out for it’s regular fix of superfoods.
And so I decided it was about time I gave spinach pancakes a whirl…vegan spinach spelt pancakes to be more specific! I wanted to make sure the pancakes had a hint of sweetness to counteract the savoury spinach and so instead of using apple sauce I pureed a medium sized pear with a little water and added it to the soy milk, flour and spinach.
One generous handful blended the batter was looking decidedly green but it wasn’t quite thick enough so I added in another half a handful. Perfecto!
If course I couldn’t have a plain and simple stack of pancakes, especially because I wasn’t expecting a whole lot from the pancakes themselves…I was unsure I would even like them and so in anticipation of something not particularly palatable I topped them with lots of goodies. Dark chocolate chips, pistachios, raspberries, desiccated coconut and a drizzle of maple syrup.
Oh my good green god they were absolutely incredible! The pancakes were deliciously sweet and paired with the chocolate, pistachios and coconut they were simply to die for. I savoured each mouthful making sure to save a few chocolate chips until the end; I always save the best bits so that the last bite is as good as or even better than the first.
I couldn’t taste even a hint of spinach in the pancakes themselves, the pears worked their sweetening magic. And chocolate chips on pancakes…why on earth have I not tried this before!? I can see myself running out of chips pretty darn soon, the sprinkling of the little gems of dark cocoa goodness is too good not to repeat.
Vegan Spinach Spelt Pancake Stack
Servings – 1 (5 small pancakes)
Preparation Time – 5 minutes
Cooking Time – 10 minutes
- 60g (1/2 cup) spelt flour
- 1/2 tsp baking powder
- 125ml (1/2 cup) soy milk
- 1 medium pear + 1 tbsp water
- 1 1/2 handfuls of spinach (add more and less for a thicker or thinner batter)
- 2 tbsp fresh raspberries
- 1 tbsp chopped pistachio nuts
- 1/2 tbsp dark chocolate chips
- 2 tbsp plain soy yoghurt
- 1 heaped tsp desiccated coconut
- 1/2 tbsp maple syrup to drizzle
- Blend together all pancake batter ingredients and set to one side for about 5 minutes.
- Place 1/4 cup measures (65ml / 1/5 of the batter) in to a non stick pan over a medium heat (I made two at a time).
- As the pancakes cook set to one side or keep warm in a preheated oven on a low heat however the pancakes are delicious served cold!
- Layer up pancakes and top with soy yoghurt and all other goodies.