Add some extra goodness to your pancake stack and bring some brightness to your brunch. The smoky vegan bacon is a great addition and crème fraiche for creaminess. Enjoy!
Vegan Spinach Pancakes
- Oil of choice
- 175g self-raising flour
- 1 teaspoon of chia seeds
- 425ml dairy free milk
- 65g fresh spinach
- 8 rashers of vegan bacon
- 2 tablespoons of dairy free crème fraiche
- 2 teaspoons of chopped chives
- Pinch of chilli flakes
Begin by adding the spinach and dairy free milk to the ninja and blend on a high speed until there are no spinach chunks left.
Next add the flour and chia seeds and blend for a few seconds until combined.
Heat a large saucepan on a medium heat with a drizzle of oil. Add 3 tablespoons of mixture per pancake and cook for a minute or so on each side until bubbles appear. Flip over and cook on the other side for the same amount of time.
Keep the pancakes in ahot oven whilst you cook them all, and as your pancakes are cooking heat another saucepan on a medium heat with a drizzle of oil. Add the bacon rashers and fry for a couple of minutes on each side until crispy.
Finish by assembling the pancake stack, topping with crispy bacon, dairy free crème fraiche, chives and chilli flakes. Enjoy!