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Holland and barrett green spinach vegan pancakes

Green Spinach Pancakes with Mushrooms & Sweetcorn

These vegan breakfast spinach pancakes with charred sweetcorn and vegan cream cheese would go down well at a weekend brunch get-together

Serves 3-4
Prep time 
10 minutes
Cook time 20 minutes
Difficulty Moderate

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
408 kcal 12.5 g 3 g 17 g 8.5 g 52.5 g 5.5 g 0.5 g

Ingredients

* Available at Holland & Barrett

Method

Step 1.

In a food processor, mix the spinach and almond drink. Season, and blitz until smooth. Set aside.

Step 2.

Heat a griddle pan and place the sweetcorn cobs on to chargrill. Cook for 15-20 minutes, turning frequently.

Step 3.

In a large bowl, make the ‘egg’ by whisking the liquid from the tinned chickpeas until it forms soft peaks (around 8-10 minutes).

Step 4.

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.

Step 5.

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.

Step 6.

Meanwhile, heat the remaining oil in another pan and fry the mushrooms until golden.

Step 7.

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.

Shop Food & Drink Recipe created by Natalie Thomson Nutrition information reviewed by Fiona Hunter

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