I thought to prepare one of the dishes that I love eating for breakfast, but in savory version. This recipe is very simple and quick to make, it can be made with many ingredients and dressing, so I love to prepare it often and in different ways.
Today, for example, I have chosen to use spinach: a food with laxative and anti-inflammatory properties, which is very good for the heart and strengthens the immune system. Many people do not like spinach, but if you prepare them in this way they reach a perfect flavour and consistency. I added some leeks and green olives, which make the batter super tasty!
They are always perfect for a light lunch and calm down your hunger, and, why not, even for breakfast!
Prep 15 mins | Cook 20 mins | Total 35 mins | Serves 2
- 130 g Wholemeal Spelt Flour
- 180 ml sugar free soy milk
- 30 g fresh spinach
- 20 g pitted green olives
- 1 leek
- ½ table spoon apple vinegar
- ½ tea spoon baking soda
- Some extra virgin olive oil
- A pinch of salt
- In a bowl, place the flour and baking soda.
- Pour the milk and vinegar little by little, stirring well with a whisk and avoiding to form lumps, until you get a dense, smooth and homogeneous batter.
- Cut the olives into thin slices, then roughly chop the leek and spinach.
- In the batter, add the olives, leek and spinach and mix, then season with salt to taste.
- In a frying pan, heat a little oil and pour half a batter with the help of a ladle, spreading it well on the pan surface.
- Cook for about 4 minutes on each side or until the pancakes are golden brown.
- Serve them.
- Serve with seasonal salad.
- Add or replace vegetables with the ones you prefer
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