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Green spinach pancakes with mushrooms & sweetcorn
These vegan breakfast spinach pancakes with charred sweetcorn and vegan cream cheese would go down well at a weekend brunch get-together
Ingredients
100g spinach
100ml almond drink
2 sweetcorn cobs
400g tinned chickpeas
120g spelt flour
1tsp baking powder
2 tsp rapeseed oil
200g portobello mushrooms, sliced
100g dairy-free cream cheese
1 small handful of chives, chopped
Method
1
In a food processor, mix the spinach and almond drink. Season, and blitz until smooth. Set aside.
2
Heat a griddle pan and place the sweetcorn cobs on to chargrill. Cook for 15-20 minutes, turning frequently.
3
In a large bowl, make the ‘egg’ by whisking the liquid from the tinned chickpeas until it forms soft peaks (around 8-10 minutes).
4
Add the flour and baking powder to the bowl with the spinach mixture, and beat well to combine. Stir in a spoonful of the whisked chickpea liquid to loosen the spinach mixture, and then gently fold in the rest.
5
Heat 1 tsp of the oil in a large frying pan and ladle spoonfuls into the pan to make pancakes that are 8-10cm in diameter.
Fry for 1-2 minutes on each side before flipping over. Continue frying in batches until you’ve used all the mixture.
6
Meanwhile, heat the remaining oil in another pan and fry the mushrooms until golden.
7
Using a knife, slice the charred sweetcorn off the cobs.
8
To serve, pile the pancakes on a plate, dollop over a large spoonful of cream cheese, and top with the fried mushrooms and charred sweetcorn kernels.
Sprinkle over chopped chives to finish.
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