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!
140g gram flour
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)
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!