A savoury take on pancakes. Pumpkin seed protein and spinach give the batter a natural green colour, and the toppings add creamy, sharp and fresh flavours.
Ingredients (serves 2)
For the pancakes
- 1 cup oat flour (or spelt flour), or blend sprouted rolled oats
- 2 tbsp Organic Pumpkin Seed Protein Powder
- 1 tsp baking powder
- ½ tsp sea salt
- 1 cup plant milk (oat or almond)
- 1 small handful of fresh spinach
- 1 tbsp olive oil, plus more for the pan
To serve
- 2 tbsp Organic Raw Pumpkin Seed Butter
- 1 avocado, sliced
- ½ cup kale, lightly sautéed or steamed
- 2 tbsp kimchi
- Squeeze of lemon juice
- Extra virgin olive oil, salt and pepper
Method
- Blend the plant milk, spinach and olive oil until smooth and bright green.
- Mix the flour, pumpkin seed protein, baking powder and salt in a bowl. Pour in the green mixture and stir until just combined. The batter should be thick but pourable.
- Cook small rounds in a lightly oiled pan over a medium heat for 1 to 2 minutes per side, until golden at the edges and set in the middle.
- Cook the kale until bright green and tender.
- Stack the pancakes, spread with pumpkin seed butter and top with kale, avocado and kimchi. Finish with olive oil and lemon juice.
About the pumpkin seed protein and butter
The protein powder is made by separating the oil from organic pumpkin seeds, which leaves a dark green, earthy powder with 63g of protein and 10g of fibre per 100g. It works in batters, smoothies, soups and porridge.
The raw butter is cold milled from Styrian pumpkin seeds grown in Europe. It is deep green, creamy and nutty, with 28.1g of protein per 100g. Spread it on pancakes, stir it into porridge or loosen it into a dressing.
