The inspiration for this recipe came from the wonderful ‘Green kitchen stories’ website but naturally, I had to make my own version. These are savory pancakes and you can fill them with what ever you desire. I loaded mine with my red lentils and sweet potato ‘humus’ (see recipe in previous post), mushrooms tossed in soy sauce and lots of fresh veg and green leaves but you can try any other spread or fresh goat cheese, thick Greek yoghurt or tapenade, the possibilities are endless… Top it up with lots of green leaves, sprouts and fresh vegetables like grated carrots, beet, sliced tomatoes, cucumber or radishes and you get a fantastic light meal.
Makes 8-10 pancakes
1 cup (gluten free) rolled oats, soaked in 1 cup water for an hour
1 cup water or any nut milk you like (I like almond milk)
2 organic free range eggs
3/4 cup gluten free flour (I used a mixture of rice, corn and quinoa)
1 tsp salt
Freshly ground black pepper
A pinch of cayenne pepper (optional)
A handful of basil leaves
100g fresh spinach, washed and drained
1 tsp cumin seeds
Coconut oil for frying
Place soaked oat with its liquid in a blender container, add the rest of the ingredients apart from the cumin seeds, and blend on a high speed to a smooth and creamy batter.
Mix in the cumin seeds without blending so you see them whole in your pancakes.
Heat some coconut oil in a heavy pancake frying pan and pour a ladleful of the batter at a time, spreading it evenly by tilting the pan. Cook for few minutes till the bottom is golden brown and then flip carefully using a wide spatula.
Repeat with the rest of the batter wile keeping your prepared pancakes warm.
As mentioned above, be creative with fillings and toppings for this savory pancakes.
Tip 1: you are more then welcome to replace the spinach with other greens like parsley, rocket and so on.
Tip 2: leftover batter can be stored in the fridge for up to two days. In my house it was eaten for (next morning) breakfast, topped with coconut-yoghurt chutney and rocket, why not!?