Ingredients with Measurements:
- 2 cups spinach leaves
- 1/2 cup kale leaves
- 1/2 cup quinoa flour
- 1/2 cup almond milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- Blender
- Non-stick pan
Step-by-step instructions:
1. Wash and dry spinach and kale leaves.
2. In a blender, blend spinach and kale leaves until smooth.
3. In a mixing bowl, whisk together quinoa flour, baking powder, salt, and black pepper.
4. Add the blended spinach and kale mixture, almond milk, and eggs to the mixing bowl. Mix until well combined.
5. Heat a non-stick pan over medium heat. Add olive oil to the pan.
6. Using a 1/4 cup measuring cup, pour batter onto the pan.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Repeat until all batter is used.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 70
Fat: 4g
Carbohydrates: 6g
Protein: 3g
Substitutions for ingredients:
- Quinoa flour can be substituted with any other gluten-free flour.
- Almond milk can be substituted with any other milk.
- Olive oil can be substituted with any other oil.
Variations:
- Add chopped herbs such as parsley or cilantro to the batter for added flavor.
- Add grated cheese to the batter for a cheesy twist.
- Add diced vegetables such as bell peppers or onions to the batter for added texture.
Tips and tricks:
- Make sure to blend the spinach and kale leaves until smooth to avoid any chunks in the batter.
- Use a non-stick pan to avoid the pancakes sticking to the pan.
- Serve with a dollop of Greek yogurt or sour cream for added creaminess.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack pancakes on a plate and top with a drizzle of maple syrup and fresh berries.
Garnishes:
Fresh berries, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Serve with a side of scrambled eggs or turkey bacon.
Suggested side dishes:
Fresh fruit salad or a side of roasted sweet potatoes.
Troubleshooting advice:
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are too thick, add more almond milk to the batter.
Food safety advice:
Make sure to wash and dry all vegetables before use.
Food history:
Leaf protein pancakes are a modern twist on traditional pancakes, incorporating nutrient-rich leafy greens into the batter.
Flavor profiles:
Savory, earthy, and slightly nutty.
Serving suggestions:
Serve for breakfast or brunch.
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Taste: Savory, Nutty, Earthy, Protein, Protein-Rich