Savoury pancakes

Recipes

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Light Meals
Light Meals

SERVES

10 pancakes

TOTAL TIME

15 minutes

GOOD FOR

Breakfast, Light meal, Snacks

FREE FROM

Dairy, Grain, Nuts, Peanuts, Sesame, Cereals containing gluten

SUITABLE FOR

Vegetarian, Pescatarian

Savoury pancakes

These grain-free savoury pancakes are perfect for a Sunday brunch and work really well with scrambled eggs or tofu and warmed cherry tomatoes.

Ingredients How to make

Ingredients

  • 25 g Spinach or kale
  • 90 g Courgette
  • 90 g Tofu
  • 2 tsp Wheatgrass powder
  • 160 g Quinoa flakes
  • 2 Eggs
  • 100 ml Dairy-free milk (we use gluten-free oat milk)

How to make

  • Place all the ingredients into a food processor and blend until thoroughly combined.
  • Using MCT oil, lightly grease a small frying pan on a medium heat.
  • Add one tablespoon of the pancake mixture at a time to the pan, and softly spread the mixture into shape using the back of a spoon.
  • Allow the pancake to cook until bubbles appear (approximately 30 seconds).
  • Flip the pancake over to cook the other side for a similar amount of time before removing it from the pan.
Nutrition Facts
Savoury pancakes
Amount Per Serving (100 g)
Calories 133 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Saturated Fat 0.9g6%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 0.7g
Cholesterol 59mg20%
Sodium 165mg7%
Potassium 115mg3%
Carbohydrates 15.8g5%
Sugar 1g1%
Protein 8.8g18%
Vitamin A 21IU0%
Vitamin C 5mg6%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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Meera's Broccoli and Spinach Soup 🍲

This thick creamy soup will soon be a family favourite, with a perfect blend of spices.

Ingredients
* 215 g Onion
* 3 cloves Garlic
* 120 g Red pepper
* 300 g Broccoli
* 100 g Spinach
* 1.5 l Stock or bone broth
* 1 tsp Ground black pepper
* 1 tsp Himalayan salt
* 2 tsp Paprika
* 1 tsp Dried red chilli flakes
* 130 g cashew nuts

How to make
* Soak the cashew nuts in hot water for up to three hours.
* Slice the onion, garlic and red pepper and add them to a large hot saucepan with some water. Stir for 30 seconds.
* Add all the other ingredients, except the nuts, to the pan.
* Drain the cashew nuts and add them to the pan too.
* Place a lid on the saucepan and allow the contents to simmer for around 15 minutes, or until the broccoli has cooked.
* Remove the saucepan from the heat and allow it to cool slightly before pouring the contents into a blender.
* Blend the mixture to create a smooth, thick soup.

Find more wholesome recipes on our website
Meerasmadefromscratch.co.uk 💜
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