Paddy's Day pancakes

It’s Paddy’s Day week and it’s time to celebrate with these green and easy peasy pancakes whose colours recall the Irish flag!

There’s something special about this day: I love the fact that people from all over the world get together celebrating with pints and pints of “black stuff” and feel Irish for one day.

I have so many lovely memories about my three years in Ireland, but that’s another story that I will tell you one day…


As to the pancakes, this is my basic recipe for savoury pancakes: they are light, fluffy, spongy and gluten-free too! I always use the same quantity of flour, starch and liquid ingredients but I make endless variations like this one with spinach and carrots.

Sometimes I like to add spices too and when it’s the season for tomatoes, I add chopped cherry tomatoes to the batter for a nice and refreshing snack on the go!




INGREDIENTS:

140g gram flour

20g cornstarch

170g water

10g olive oil + extra for cooking

35g fresh spinach

½ tsp salt

1 tsp baking powder

A pinch of bicarbonate

1 tsp apple cider vinegar

2 tbsp nutritional yeast

A pinch of garlic powder

A pinch of black pepper

1 medium carrot (or other vegetables)

1 garlic clove

Fresh rosemary (or other herbs)


INSTRUCTIONS:

Blend the fresh spinach with the water and set aside. Mix the flour, cornstarch with the water and the vinegar and let the batter rest for one hour minimum: this will allow the gram flour to be easier to digest.


Meantime finely chop and cook the carrots with garlic and rosemary, for about 5 to 10 minutes.


After the batter has rested, add the remaining ingredients and mix them all together.

Heat a pan with a little bit of oil, add 1 to 2 tbsp of the pancakes batter. Cook for a couple of minutes or until the surface forms some bubbles, then flip through and cook on the other side.


Serve with vegan yoghurt and extra carrots!



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