Rye Spinach pancakes


Beth and I agreed to post every single day of spring break. We made a verbal agreement to our acquaintance Karen (not Caron from Vegan Monster) that we would. Spring Break was not last week, but the week before, and needless to say (if you follow our blog regularly), we failed. I believe I posted once, maybe twice, and same with Beth.

So to Karen, we apologize. We cooked, we simply neglected to post. Perhaps the next few posts will have those recipes.

But for now I have a recipe I made this morning! I was going to have friends over for pancakes, but when I called them they decided it was still too early in the morning. That’s fine because I realized we didn’t have any Bisquick, and I really wanted to make one of the pancake recipes from Vegan Monster. When I went to her site I realized she had a new oatmeal pancake! It looked amazing, but I really wasn’t in the mood for anything sweet (shocking!). So I scrolled down until I found her spinach griddle cakes recipe. I love baking vegan because I eat a lot of eggs, and vegan baking means I have more for later!

I changed the recipe a little (who doesn’t?) and here’s what I had.

1 1/2 cup milk (or soy milk for vegans)
1/2 cup spinach
1 tbsp molasses
1/2 cup whole wheat flour
1/2 cup rye flour
1 tsp baking powder

Purée the spinach with some of the milk in a food processor. Then combine all ingredients. Butter the top of a griddle and set it to medium high. Cook pancakes until browned, just like any other pancake.

This recipe should only be eaten by those who a) are not scared to try something new and b) like somewhat bland foods. I didn’t necessarily think it was bland, but I tried to imagine it from someone else’s point of view and then I decided perhaps they were a little bland. I put Meijer brand authentic Mexican cheese on top and they tasted amazing! I also mixed vanilla protein powder with pumpkin purée as a dressing, and that also tasted very delicious.

-Kim

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2 responses to “Rye Spinach pancakes

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