I have a thing for colours, especially when it comes to food. The more colourful, the more willing I am to devour it. And these green pancakes definitely hit the spot in all aspects. All I did was make a standard pancake batter, and blended 100g of baby spinach into the mix. The result? Spectcular! It made me think of Green Eggs and Ham by Dr. Seuss, except these are, if I may say so my self, definitely better.
So if you’re looking to elevate your brunch game, or even as a light lunch,, these vegetarian pancakes are for you. They are as delicious as they are visually stunning.
For topping I went with a mix of creamy greek yoghurt and ricotta mixed with fresh basil, thinly sliced cuumber for that crunch and extra veggies, and a sprinkle of feta for that sharp salty tang. The pomegranate seeds are optional, but as a lover of colours, I couldn’t skip it. Plus the light sweet burst they give as pop in your mouth makes for a great contrast.
These pancakes are as verstile as they are beautful. You can experiment with different toppings, such as hummus or tahini. Wait, I just got an idea. Beetroot hummus!!! Yes, that’s definitely going to be on my menu shortly.
Anyway, I hope I inspired you to eat more greens in a playful way. Because vegetables are absolutely marvelous, and my mission is to inspire people (and my boyfriend) to get more creative in the kitchen, without necessarily meat being the star of the show.
Love, V
