SPINACH AND FETA PANCAKES, WITH A KALE AND BASIL PESTO
Packed with the goodness of greens, and stacked high with the power of protein this recipe could be deemed a winning nutritional powerhouse.
Pancakes
2 eggs
1 handful of spinach, cooked
1/4 tsp baking powder
150ml almond milk
1 tbsp. coconut flour
1 tbsp. honey
2 tbsp. feta
Olive oil
Toppings
3 whole eggs
salt
thyme
2 plum tomatoes- cut in half
1 bunch basil
2 tbsp. roasted cashew nuts
50ml olive oil
Kale
Method
Whisk up the eggs.
Slowly add the coconut flour and baking powder
Add in the spinach and feta
Add milk until the mixture begins to get runny
Warm up a pan add a splash of oil
Place 1 spoonful of pancake mix into the pan
When bubbles begin to form on the top of the pancake film over
Once golden brown both sides remove from the pan.
Place the tomatoes on an oven tray sprinkle over salt, thyme and olive oil
Place in oven for 10 minutes at 180c
Crack eggs into a bowl, whisk up
Put a pan on the heat, add oil
When this begins to get hot add the eggs
Mix them around, pulling the cooked egg off the bottom of the pan
Place the basil and kale into a blender
Pour half of the olive oil into the blender
Blend for 1 minute, add the roasted cashews half of the remaining olive oil
Then re-blend, adding the remaining oil until required consistency is achieved,
Place the pancakes on the bottom of the plate, add as much egg, tomatoes and pesto as you want
