MATCHA SPINACH PANCAKES (VEGAN, GLUTEN FREE, WFPB)
A beautifully green breakfast pancake with hidden veggies--these Matcha Spinach Pancakes are a vibrant way to start the day.
Provided by Remy
Categories breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Add all ingredients to a high speed blender (I recommend packing the spinach in first and sifting your matcha to avoid clumps) and blend until smooth. Try not to overblend! The batter should be spoonable, and you can add almond milk in 2 tbsp increments as needed over time. The batter will firm up a little bit as the oats absorb the liquid.
- Heat a pan on medium heat, oil if not nonstick and pour about 1/4 cup of batter into the pan. Smooth with the back of a spoon to spread and flip when small bubbles appear on the surface. Cook for an additional 1-2 minutes. Repeat until no more batter remains.
MATCHA PANCAKES
Steps:
- Prepare and measure all the ingredients using measuring cups.
- Take the blender and add all ingredients - wet ingredients first for easier blending.
- Mix everything at high speed until you get a smooth texture.
- Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
- Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
- In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining pancake batter.
- Add toppings and serve.
Nutrition Facts : ServingSize 1 pancake, Calories 163 kcal, Carbohydrate 23 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Sodium 35 mg, Fiber 3 g, Sugar 7 g
SPINACH & MATCHA PANCAKES
Our easy spinach pancake recipe gets an extra boost from matcha powder - top with fresh fruit or yogurt for a vibrant green breakfast or hearty weekend brunch.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Put the matcha powder, spinach and milk into a blender and whizz up until smooth. Pour it into a bowl with the rest of the pancake ingredients and whisk until the mixture is lump-free.
- Melt a small knob of butter in a large non-stick pan then start frying the pancakes making each one from approx. 2 tbsp batter. Cook them for 2-3 mins then flip over and cook for another minute on the reverse. You will need to do this in 3 or 4 batches depending on the size of your frying pan.
- Serve the pancakes stacked up with plenty of green fruit and a drizzle of warm lime curd or marmalade if you like.
Nutrition Facts : Calories 330 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
MATCHA PANCAKES
We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.
Provided by Aiya America
Categories Breakfast and Brunch Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
- Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g
SPINACH & RICOTTA PANCAKE BAKE
Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
- Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.
Nutrition Facts : Calories 513 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
SPINACH PANCAKES
Enjoy these spinach-based pancakes with berries and maple syrup, or remove the sugar from the batter and serve them savoury with bacon and a poached egg
Provided by Anna Glover
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
- Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
- Serve with berries and a drizzle of syrup to serve.
Nutrition Facts : Calories 404 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.54 milligram of sodium
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