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Holland and barrett green spinach vegan pancakes

Green spinach pancakes with mushrooms & sweetcorn

13 Feb 2023 • 7 min read

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

Vegan
Vegetarian
Medium
Serves 4
Prep time: 10mins
Cook time: 20mins
Total time: 30mins

Ingredients

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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