3X PANCAKES WITH GREENS

Pancakes are my absolute favorite. In London, I became addicted to the so-called Australian ricotta hotcakes. A fluffy pancake filled with ricotta, topped with caramelized banana and a liter of maple syrup. Oh my god. I throw my good intentions out the door à la minute if an Aussie brekkie can be placed in front of me right now.

But because pancakes can also be healthy, I have three delicious recipes for you. And uhh, from this stack, you can eat as much as you want because there are vegetables in it, and vegetables are very important. Especially in winter, otherwise, you get sick. Okay, just kidding, but you know what I mean. And don’t tell your loved one that there’s green in it; that stays just between you and me.

Red velvet beetroot pancakes

Two small cooked beetroots

200 grams buckwheat flour

2 eggs

1 tsp baking powder

3 tbsp honey

1 tsp vanilla extract

250 ml almond milk

1. Put the beetroots together with the almond milk in a blender. Mix until you get a smooth mass.

2. Put all the dry ingredients in a large bowl and add the beetroot mixture. Mix so that all ingredients are well combined.

3. Heat some butter in a pan and fry the pancakes until golden brown.

4. Serve with a spoonful of Greek yogurt, honey, and some red fruit.
Zucchini pancakes

200 grams spelt flour

1 tsp baking powder

pinch of salt

2 eggs

150 ml buttermilk

1 tsp honey

2 tbsp melted butter

1 zucchini, finely grated

2 tbsp linseed
1. Separate the two eggs.

2. Whip the egg whites until stiff and set aside.

3. Put the dry ingredients in a large bowl and mix in the egg yolks and buttermilk.

4. Add the melted butter, zucchini, and honey to the batter.

5. Finally, fold in the egg whites.

6. Heat some butter in a pan and fry the pancakes until golden brown.

7. Serve with a spoonful of nut butter, maple syrup, and pieces of apple.
Carrot cake pancakes

200 grams whole grain spelt flour

1 tsp baking powder

pinch of salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger powder

handful of chopped walnuts

handful of raisins

1 egg

200 ml buttermilk

1 tsp vanilla

half a bag of grated carrot

1. Put all the dry ingredients in a large bowl.

2. Whisk the egg and add it to the dry ingredients, along with the buttermilk and carrot.

3. Fold everything together well.

4. Heat some butter in a pan and fry the pancakes until golden brown.

5. In a bowl, mix a few tablespoons of Greek yogurt with a teaspoon of cinnamon, a tablespoon of maple syrup, and some chopped walnuts.

6. Serve the pancakes with the yogurt and possibly some extra maple syrup.
Let me know if they were tasty? simone@amayzine.com.