Music by Kevin MacLeod

Sun-dried Tomato, Spinach and Basil Pancakes

Sun-dried Tomato, Spinach and Basil Pancakes

These vegan and gluten-free pancakes make a perfect breakfast or light lunch and are great for kids. If you have a blender or bullet you can whizz this batter up in no time. You can also make these in batches and freeze them.

Nutrition (Based on 1 serving)

  • 380 Calories
  • 56g Carbs
  • 21g Protein
  • 9g Total fat
  • 1g Saturated fat
  • 0mg Cholesterol
  • 4g Sugar
  • 8g Fibre
  • 610mg Sodium

Nutritional info

Basil and spinach both get their vibrant green colour from chlorophyll which decreases the risk for cancer development by interfering with how carcinogens in the body are absorbed. It cleanses the liver and is antibacterial which is good for wound healing and preventing infections. It also promotes healthy iron levels which is pretty handy as Spinach and Basil are both high in iron which makes red blood cells and transports oxygen to tissues throughout your body.

Sun-dried tomatoes are a good source of antioxidants, calcium and magnesium which all help blood vessel function contributing to a happy, healthy heart.

Chickpea flour is a great source of protein and fibre (which will keep you full) and is a good source of skin-healing zinc.

Ingredients

1 serving

  • 115 g Chickpea (gram/besan) flour
  • 120 ml Cold filtered water
  • 0.8 tsp Sea salt
  • 0.8 tsp Garlic powder
  • 0.8 tsp Red chilli flakes
  • 0.8 tsp Onion powder
  • 1 pinch Black pepper
  • 2 Sun-dried tomato halves
  • 1 tsp Olive oil
  • 20 g Fresh spinach
  • 10 g Fresh basil

To serve

  • 1 tsp Nutritional yeast
  • 1 tsp Fresh basil
  • 0.5 tbsp Capers (rinsed)

Method

Tips

  • Swap the capers for splash of balsamic vinegar

  • These taste really great with a dollop of hummus on the side

  • If you are freezing these put a piece of baking paper between each pancake and warm through starting with a cold pan

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