These vegan breakfast spinach pancakes with charred sweetcorn and vegan cream cheese would go down well at a weekend brunch get-together
Prep time 10 minutes
Cook time 20 minutes
Nutrients per serving
- 100g spinach
- 100ml almond drink *
- 2 sweetcorn cobs
- 400g tinned chickpeas *
- 120g spelt flour *
- 1tsp baking powder
- 2 tsp rapeseed oil *
- 200g portobello mushrooms, sliced
- 100g dairy-free cream cheese
- 1 small handful of chives, chopped
* Available at Holland & Barrett
In a food processor, mix the spinach and almond drink. Season, and blitz until smooth. Set aside.
Heat a griddle pan and place the sweetcorn cobs on to chargrill. Cook for 15-20 minutes, turning frequently.
In a large bowl, make the ‘egg’ by whisking the liquid from the tinned chickpeas until it forms soft peaks (around 8-10 minutes).
Add the flour and baking powder to the bowl with the spinach mixture, and beat well to combine. Stir in a spoonful of the whisked chickpea liquid to loosen the spinach mixture, and then gently fold in the rest.
Heat 1 tsp of the oil in a large frying pan and ladle spoonfuls into the pan to make pancakes that are 8-10cm in diameter. Fry for 1-2 minutes on each side before flipping over. Continue frying in batches until you’ve used all the mixture.
Meanwhile, heat the remaining oil in another pan and fry the mushrooms until golden.
Using a knife, slice the charred sweetcorn off the cobs. To serve, pile the pancakes on a plate, dollop over a large spoonful of cream cheese, and top with the fried mushrooms and charred sweetcorn kernels. Sprinkle over chopped chives to finish.
Recipe created by Natalie Thomson
Nutrition information reviewed by Fiona Hunter
Liked these? Then you’ll LOVE our Vegan Green Veggie Frittata recipe