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A delicious savoury breakfast or even lunch or dinner these spring onion pancakes are quick, healthy, loaded with flavour and gluten free! #pancakes #breakfast #glutenfree #vegan

Spring Onion Pancakes

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 10-12 pancakes

Ingredients

  • Large handful (50g) fresh spinach
  • 1 cup (140g) chickpea flour (also known as gram flour or garbanzo flour)
  • 1/4 cup (15g) nutritional yeast
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried basil
  • 3/4 cup (190ml) cold water
  • pinch each of salt and pepper
  • 1 bunch (approx 1 cup / 70g) spring onions – thinly sliced
  • drizzle of oil

Optional to serve:

  • Fresh tomato and avocado, tzatziki sauce, toasted sunflower seeds and pinenuts

Instructions

  1. Put all the ingredients EXCEPT THE SPRING ONIONS AND OIL into a blender. Whizz until you have a thinish, smooth batter
  2. Stir in the spring onions
  3. Heat the oil in a large frying pan over a medium/high heat then add spoonfuls of the batter, leaving yourself enough room in the pan for flipping!
  4. Once a good amount of bubbles have formed on the top side of the spring onion pancakes, carefully but purposefully flip them over. Cook for another minute or two on the other side
  5. Transfer to a plate and keep warm in the oven
  6. Repeat until you've used all the batter
  7. Cool and leftovers then store in an airtight container in the fridge

Notes

  • If you don't want to keep the pancakes warm while you cook the remainder of the batter you can reheat them in the microwave - though they're also really nice cold!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spring-onion-pancakes/