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Green Pancakes with Lime Butter

Adapted and veganized from the Plenty cookbook by Yotam Ottolenghi. Author: Ordinary Vegan
Author: Ordinary Vegan

Ingredients

  • ½ lb or 8 cups spinach washed, wrung out
  • ¾ cup flour all purpose or garbanzo bean flour
  • 1 tablespoon baking powder
  • 4 tablespoons aqufaba liquid brine from cooked chickpeas or flax eggs*
  • 2 tablespoons vegan butter melted
  • ½ tsp salt
  • 1 teaspoon ground cumin
  • ⅔ cup of unsweetened unflavored non-dairy milk (I like almond)
  • 6 medium green onions finely sliced
  • 2 mild green chiles thinly sliced
  • 2 tablespoons chopped cilantro
  • olive oil for frying

Lime Butter (optional)

  • 8 tbsp vegan butter softened at room temperature
  • grated zest of 1 lime
  • 1½ tablespoons lime juice
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tablespoon of chopped cilantro
  • garlic clove finely chopped
  • ¼ teaspoon chili flakes

Instructions

Green Pancakes

  • Wilt the spinach in a pan with a splash of water or steam 2 minutes until wilted not cooked. Drain and when cool, squeeze hard with a clean dish cloth to remove as much moisture as possible. Roughly chop and set aside.
  • Place the flour, baking powder, cumin, 3 tablespoons of aquafaba liquid (or flax eggs) melted butter, and non-dairy milk in a large mixing bowl and whisk until smooth.
  • Add the green onions, chiles, chopped cilantro and spinach and mix with a fork.
  • In a separate bowl whisk the remaining tablespoon of aquafaba to soft peaks and gently fold it into the batter.
  • Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle 2 tablespoons of batter into the pan. You should get smallish pancakes, about 3 inches in diameter. Cook for about 2 minutes on each side, or until you get a deep golden-green color. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed until the batter is used up.
  • To serve pile up three warm pancakes per person and place a slice of flavored butter on top if using. Or serve some mixed greens lightly dressed on top.
  • Flax eggs
  • *If you are using flax eggs as an egg replacer - Omit the extra tablespoon that has been whisked.
  • and make one ground flax egg by whisking together 1 tablespoon ground flax with 3 tablespoons of water. Place in refrigerator for 10 minutes to thicken.
  • Lime butter
  • Put the butter in a medium bowl and mix with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Chill until firm. *You can use the left over butter on baked sweet potatoes or freeze and use another time.