Spinach Pancakes – plant based and wildly vibrant green, you cannot even taste the spinach! Sweeten these with maple syrup, or enjoy them as a savory stack or sandwich bread with some minced garlic and sea salt.
These pancakes have long held the title as most popular pancake on spabettie, loved by kids big and small, young and old.
I was craving this sandwich for a week.
I haven’t made my spinach pancakes in a while, and don’t eat many sandwiches lately, either. I had a mad craving for these pancakes, and they make the best sandwiches. In the past, I have used these pancakes to make a more traditional ‘deli style’ sandwich, and this time it was simple but delicious:
This triple decker started with a generous spread of garlic chive hummus, and stacked with kale and sliced roma tomato, this is a perfect sandwich full of fresh flavor.
vegan, gluten free, dairy free
3 cups (handfuls) fresh spinach
3 tablespoons flax seed, fresh ground
1/2 cup + 1 tablespoon warm water
2/3 cup rice flour
1 tablespoon baking powder
optional: finely minced garlic or sea salt for savory, maple syrup or sugar to sweeten
Combine flax with water, set aside in refrigerator to gel. Pulse spinach and flax gel in food processor until blended. Add flour and baking powder, pulse until completely blended.
Pour in 1/4 cup increments onto heated griddle over low heat*, flipping once when cooked through. Makes 10-12 pancakes 3 inches in size.
*Low heat keeps the bright green color, a higher heat may brown.
Then they make sandwiches like this:
I know they look odd (they are vibrant!), does a spinach pancake sound good to you?