Vegan and Gluten-free Spinach Pancakes

Cooking time 25 mins + 30 minutes rest time

Serves 4

Ingredients

• 3 dl almond milk
• 3 dl sparkling water
• 150 g frozen spinach
• 2 dl oat flour (G)
• 1 dl old-fashioned oats (G)
• 1 d buckwheat flour
• 1 tablespoon olive oil/melted vegan butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Defrost the spinach and blend it with the liquid components. In another bowl, whisk the dry ingredients before merging them with the liquid mixture.
2. Stir thoroughly and let the batter sit for 30 minutes. Cook the pancakes in a lightly oiled pan, flipping them after a few minutes on each side. Serve with lingonberry sauce or berry jam (recipe below) Savory, sweet, whatever toppings you love!

What to Eat with Spinach Pancakes

I grew up eating them with lingonberry sauce, which is super simple to make – you only need fresh or frozen lingonberries and a sweetener of your choice.

Vegan and gluten-free spinach pancakes with lingonberry jam

The “traditional Finnish way” to eat these spinach pancakes is with lingonberry puree or lingonberry jam. The tartness of the lingonberries compliment the pancakes and together they taste ahhmaaazing!!

Lingonberry Puree

• around 200 grams or 1 cup of frozen or fresh lingonberries
• agave suryp or sweetener of your choice

Instructions

1. Heat your frozen lingonberries in the pan. When the berries have broken down, add your sweetener and mix. The puree will stay in the refrigerator for about one week.

Berry Jam with Chia Seeds

If lingonberries aren’t your thing, try an easy berry jam! This is my favorite way of eating spinach pancakes. Normally I use strawberries, blackberries, and/or blueberries depending on what berries I have in my freezer. So feel free to use whatever berries you like!

I also like to add a tablespoon or two of chia seeds for added fat, fiber, and minerals & vitamins.

Ingredients

• 5 dl or about 2,5 cups of berries
• 1- 2 tablespoons chia seeds
• Preferred sweetener; coconut nectar, maple syrup, or agave to taste

Instructions

1. Add a couple of spoonfuls of water to your chia seeds and let them absorb the water (about 10 minutes). You can skip the water if you want your jam to be thicker.
2. Heat your berries in a microwave or a saucepan.
3. Add your sweetener (if using any) and use a handheld food processor or blender to create a smooth texture. You can skip the blender if you prefer your jam to be chunky.
4. Add the chia seeds and mix everything. Store it in a fridge and use it within 1 week.

More plant-based and gluten-free breakfast ideas <3

Mint chocolate smoothie bowl

Gluten-free Almond Butter Granola Clusters