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 |
|---|---|---|---|---|---|---|---|
| 408kcal | 12.5g | 3g | 17g | 8.5g | 52.5g | 5.5g | 0.5g |
Ingredients
- 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
Method
1
In a food processor, mix the spinach and almond drink. Season, and blitz until smooth. Set aside.
2
Heat a griddle pan and place the sweetcorn cobs on to chargrill. Cook for 15-20 minutes, turning frequently.
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).
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.
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.
6
Meanwhile, heat the remaining oil in another pan and fry the mushrooms until golden.
7
Using a knife, slice the charred sweetcorn off the cobs.
8
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.
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Last updated: 8 December 2021
