Recipe: Spinach & Chlorella Crepes

in
pancake 4.jpg

Makes 8 pancakes

I love these pancakes as a weekend lunch, when I have friends or family coming over and want to create that entertaining, shared dish vibe. Leftovers (if any!) can be stored in the fridge – I love wrapping up with veges inside and eating burrito style for lunch the next day. If you are expecting lots of guests – best to double the batch to ensure there is plenty to go around – second and third helpings are to be expected!

SPINACH AND CHLORELLA CREPES INGREDIENTS

  • 3 cups spinach

  • 1 tsp chlorella powder (optional – could also use greens powder, spirulina or wheatgrass)

  • 2.5 cups water

  • 2 cups chickpea flour

  • 3 tbsp olive oil

  • 1 tsp sea salt

  • 1⁄2 cup LSA

METHOD

In a blender, combine 2.5 cups water and 3 cups and spinach and blend until puree. Add chickpea flour, olive oil and sea salt and blend further until smooth. Lastly, add in LSA and blend.
Place a frypan on medium heat and add 3 tbsp olive oil to warm. Pour 1⁄2 cup of mixture into the centre of the frypan and tilt the frypan in a circular motion so that it spreads to the edges and forms a circle. Leave the pancake to fry 5 minutes and then flip to the other side for another 3-5 minutes. Place the pancakes on a piece of paper towel to absorb excess oil and set aside.
Serve with pesto, vegetables, tempeh, sauerkraut, or the below condiments.

PICKLED BEETROOT INGREDIENTS

  • 2 beetroot

  • 3 tbsp apple cider vinegar

  • 10 mint leaves

  • 2 tbsp currant (alternatively you may use sultanas)

  • Pinch salt

METHOD

Peel and grate beetroot, and place in a mixing bowl. Mix in apple cider vinegar, mint, currants and salt and serve. Store leftovers in an airtight container in the refrigerator.

MINT AND CUCUMBER CHUTNEY INGREDIENTS

  • 1 short cucumber

  • 1 garlic clove

  • Juice of 1 lemon

  • 2 tbsp coconut yoghurt (or natural yoghurt)

  • 10 mint leaves

METHOD

Remove top and bottom of cucumber, finely dice, and place in a bowl. Peel and finely chop garlic and add to bowl. Add lemon juice, coconut yoghurt and finely chopped mint leaves. Stir thoroughly and serve. Store leftovers in an airtight container in the refrigerator.

PINENUT & ROSEMARY ‘CHEESE’ INGREDIENTS

  • 1⁄2 cup almond

  • 1/3 cup pinenuts

  • 1 cup water

  • 1 garlic clove

  • Juice of 1 lemon

  • 1⁄2 tsp salt

  • 1 tbsp nutritional yeast

  • 1 tbsp maple syrup

  • 10 rosemary leaves (plus extra to garnish – optional)

METHOD

In a high speed blender, place almond, pinenuts and water into the jug and blend on high until smooth. Add the remaining ingredients and blend until smooth. using a spatula, scrape down the sides of the blender jug to ensure all ingredients are well blended. Serve and garnish with extra rosemary on top.

Love, Olivia

Olivia Scott is a qualified reiki healer in Auckland, plus a life and business coach, author, podcast host & speaker. Get in touch here.