green vegetable pancakes

These green pancakes have literally saved me on many occasion with my fussy eating son! He loves them dipped in tomato sauce and has no clue that they are packed to the brim with vegetable goodness.

Ingredients

2 eggs
1 medium sized carrot, peeled
1 handful spinach leaves
1/2 cup frozen peas
2 tablespoons buckwheat, quinoa or amaranth flour
1 pinch baking soda
1 pinch of salt
Black pepper to taste

Add all the ingredients to a high speed blender and blitz until smooth. Add a little milk if the mixture is to stiff and more flour if it’s to runny.

Pour straight into a warm pan coated with coconut oil and cook both sides until greenish/golden.

The key to pancake cooking, is to heat your pan thoroughly before adding the coconut oil, then let the oil heat through before turning the flame down to medium and adding the batter.

I love these with avocado and tomato when in season. Play around with the veggies but make sure you always add something sweet like a carrot or capsicum to offset the bitterness of the greens.

Enjoy!