savoury (kid-friendly) pancakes

http://calgaryavansino.com/recipes/savoury-kid-friendly-pancakes/

  • Serves

    makes 14-16 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    8-10 minutes

Ingredients

  • gluten-free pancake mix (or use Google for an easy base recipe)
  • 1 leek, thinly sliced
  • 2 big handfuls of spinach, washed and finely chopped
  • 1 handful coriander (cilantro), finely chopped
  • 1 tsp cumin
  • pinch of salt and a few grinds of black pepper
  • 2-3 tbsp olive oil or coconut oil, for frying
  • gluten-free pancake mix (or use Google for an easy base recipe)
  • 1 leek, thinly sliced
  • 2 big handfuls of spinach, washed and finely chopped
  • 1 handful coriander (cilantro), finely chopped
  • 1 tsp cumin
  • pinch of salt and a few grinds of black pepper
  • 2-3 tbsp olive oil or coconut oil, for frying
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These “green pancakes” are a great alternative to sweet pancakes for a Sunday brunch or a casual and comforting family dinner. My kids love them topped with a bit of coconut oil, my husband sprinkles them with hot sauce, and I love them plain – even as a snack the next day.

If I’m really honest, I usually use a gluten-free pancake mix to make these, which saves on time. However, if you want to use a simple pancake batter recipe, feel free – Google will provide you with countless options.

In a medium-sized pan, quickly sauté your sliced leeks in a bit of olive oil until they are soft. Transfer the leeks to a bowl.

Throw your spinach in the same pan and wilt very quickly on low heat. This should only take 1-2 minutes. Remove from the pan, roughly chop and then transfer to the bowl with the leeks.

Once you’ve made the batter of your choice, simply stir in the cooked leeks, spinach, coriander (cilantro), cumin, and season.

Make your pancakes in the pan, cooking them in a little olive oil or coconut oil. You will probably be able to make about 2 or 3 at a time. Flip them, ensure they are cooked through and then serve your pancakes as normal.