Looking for a fun and creative way to incorporate more veggies into your meal? Try cooking these plant-based pancakes stuffed with Spinach Bites, rocket, tomatoes and vegan cream cheese for a creative bite. This is not only delicious but super fun to make!
1 Pack of Spinach Bites
230 g Gluten-free plain flour (we used Doves Farm)
380g Almond Milk
1 Tsp of Vanilla Extract
1 Tbsp of Sweetner (we used Coconut Sugar)
2 Tsp Melted Coconut Oil
Vegan Cream Cheese
method (tick as you go)
Preheat the oven to 400°F.
On a baking tray add the Spinach Bites, cook as per instructions on the pack.
While the Spinach Bites are cooking, in a blender add all the ingredients.
Blend on high speed for 30 seconds. Stop, scrape the side of the blender and blend again for 30 seconds.
Transfer the batter into a bowl. If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.
Heat a lightly oiled crepe pan over medium/high heat.
Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
Brown on both sides about 1-2 minutes.
Fold 4 ways add cream cheese, grilled red pepper, rocket lettuce, cherry tomatoes, and spinach bites.