Enjoy savoury green pancakes that are nutritious and delicious. Serve with roasted vegetables and a spicy crunchy peanut sauce for a glorious contrast of colours, flavours and textures. Celebrate Pancake Day as a whole meal!
Equipment
- Large Bowl
- Whisk
- Large Non-Stick Frying Pan
- Chopping Board & Knife
- Small Saucepan
- Wooden Spoon
Ingredients
For the pancakes
- 110g Wholemeal Flour (GF)
- 1 1/2 Tsp Baking Powder (GF)
- 1 Grind of Black Pepper
- 300ml Water
For the sauce
- 1 Small Onion
- 1 Garlic Clove
- 1/4 Red Hot Chilli
- 1cm Slice of Ginger
- 2 Tbsp Sugar-Free Crunchy Peanut Butter
- 150ml Water
- 1/2 Tsp Tamari
Method
- Whisk all the dry pancake ingredients together in a large bowl.
- Make a well in the middle and whisk in the water. Allow to stand for ten minutes, whilst you make the peanut sauce.
- Heat a little of the coconut oil over a moderate heat in a large non-stick frying pan.
- Drop spoonfuls of the batter onto the pan. Cook until a few bubbles have risen to the surface (about 3 mins), then turn and cook the other side for a further 3 minutes.
- Repeat until all the batter is used up. I made ten.
- To make the sauce: chop up the onion, garlic, chilli & ginger.
- Then in a small pan gently fry them in the oil for a few minutes until everything has softened.
- Stir in the peanut butter, then add the water a little at a time, stirring all the while.
- Simmer for a few minutes then pour over your pancakes!
- Serve with roasted vegetables. Enjoy!
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