Vegan Spinach-Rye-Pancakes with a Carrot-Tofu Cream

July 02, 2015

Looking for a quick and light dinner or lunch idea? That\\\'s the recipe to go with.

Ingredients for about 4 big pancakes:

50g Spinach
150g Whole-grain Rye Flour (or any other whole-grain flour of your choice)
150 ml Almond or soy milk
150ml Water
Tip: If you use sparkling water, the pancakes turn out even more fluffy
2 Eggs
Tip: You can leave out the eggs to make it vegan but then you need a really good pan and it’s more difficult to fry them.
Some olive oil
Pepper Salt
10g baking powder

For the filling:

About 100g spinach
1-2 avocados
2 carrots
50g Edamame
Some green onions

For the carrot tofu cream:

1 Carrot
50g silk tofu
½ clove garlic
Pepper and Salt
Paprika powder
Optional: Some fresh ginger

1. Put all the ingredients for the pancakes into a high-power food processor. If it turns out too thick, add some more water. 2. Sautée the edamame and spinach with some olive oil in a pan and set aside 3....
See the full directions on my site

Nutritions

Calories
142

Sodium
293mg
12% DV

Fat
7g
11% DV

Protein
5g
10% DV

Carbs
16g
5% DV

Fiber
5g
22% DV