Eggless fluffy green pancakes
Recently, I experimented in the kitchen and made these eggless vegan green pancakes. I was surprised at how tasty it came! It became my favorite recipe for vegan pancakes.
Simple and healthy vegan pancakes
I love pancakes. They are my all-time favorite food. Who doesn’t want a stack of perfectly soft, fluffy pancakes indeed? They are super easy, simple, quick, and fluffy. Also, they require no eggs at all! Undoubtedly, no-fail weekend pancake recipe! Moreover, they are super healthy and delicious! A perfect meal for toddlers and picky children too!
Plant-based vegan green pancakes
You don’t need to buy some artificial dying color to get that beautiful green color. The perfect vibrant green color comes from the fresh spinach itself, they are completely dye-free! Isn’t that natural bright-green color so striking?
I’m sure this green crêpe recipe will be your new favorite breakfast. I guarantee you’ll never have any leftovers. These are everything you want from a healthy pancake. Each bite melts in your mouth…
Time needed: 30 minutes.
How to cook perfect eggless green pancakes – 4 easy steps
- Firstly blend everything except the flour
In a blender add 1 ripe banana, 2 cups fresh spinach, 1 1/4 cup mineral water, 1/8 cup olive oil, 1/4 tsp cinnamon, and 1 tsp vanilla extract. Blend all the ingredients together and you’ll get something like a liquid smoothie mix.
- Secondly add the flour
Gradually add 1 1/2 cup whole wheat flour gently stirring it all together with a spoon. See that the batter isn’t too thick for pancakes to be undercooked on the inside. Also, see it’s not too runny, in that way they won’t fluff up. The batter should be thick but able to run slowly and nicely off the spoon.
- After that pre-heat your non stick pan on medium heat
Lightly grease the pan with any vegetable oil or vegan butter. Wipeout any excess oil with a napkin.
- Finally cook the pancakes
Once hot, put 2 tbsp of the batter in the pan to form a pancake. Cook it slowly, on low-medium heat so you don’t burn on the outside before they’re cooked in the middle. Flip it and cook on both sides until golden. Lightly grease the pan for every piece of pancake.
Enjoy these fluffy pancakes as a sweet dessert or breakfast combined with golden agave syrup or maple syrup, with cherry, apricot, or other fruit compotes, homemade chia-seed jam with nuts and fruits, some fresh berries like strawberries, raspberries, or blueberries
Eggless Vegan Green Pancakes
Equipment
- Blender
- Frying pan
Ingredients
- 1 banana it's best to be ripe with dark spots
- 2 cup fresh raw spinach wash thoroughly before
- 1 1/2 cup white whole wheat flour
- 1 1/4 cup cold mineral water
- 1/8 cup extra virgin olive oil + more for greasing the pan
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
Instructions
- In a blender add 1 ripe banana, 2 cups fresh spinach, 1 1/4 cup mineral water, 1/8 cup olive oil, 1/4 tsp cinnamon and 1 tsp vanilla extract. Blend all the ingredients together and you'll get something like a liquid smoothie mix.
- Gradually add 1 1/2 cup whole wheat flour gently stirring it all together with a spoon. See that the batter isn't too thick for pancakes to be undercooked on the inside. Also, see it's not too runny, in that way they won't fluff up. The batter should be thick but able to run slowly and nicely off the spoon.
- Lightly grease the pan with any vegetable oil or vegan butter. Wipe out any excess oil with a napkin.
- Once hot, put 2 tbsp of the batter in the pan to form a pancake. Cook it slowly, on low-medium heat so you don't burn on the outside before they're cooked in the middle.Flip it and cook on both sides until golden. Lightly grease the pan for every piece of pancake.
Nutrition
Made the eggless vegan green pancakes recipe? Please comment below and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen
Love, Marinela💚