Spinach pancakes with tomato salsa

Spinach pancakes with tomato & basil salsa

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For the pancakes:   ·       1 cup of spinach ·       3/4 of a cup of quinoa flour ·       1/4 of a cup of brown rice flour ·       3/4 of a cup of water ·       2 tbsp of olive oil ·       1 tbsp  of apple cider vinegar ·       1 tsp of dried mixed herbs ·       Salt   For the salsa: ·       3 ripe tomatoes, seeded and roughly chopped ·       ½ red onion, finely chopped ·       2 cloves garlic, smashed and finely chopped ·       1 jalapeno pepper, finely chopped ·       1 tbsp red wine vinegar ·       2 tbsp olive oil ·       15 basil leaves, finely chopped ·       Salt ·       Black pepper  


The pancake batter is super easy to make - start by mixing all of the dry ingredients in a bowl. Then add in the water, vinegar and oli and give it a stir. It doesn't matter if it's a bit lumpy at this stage.   Put the spinach into a food processor and blend until it’s a smooth pulp. Then add the batter into the food processor with the spinach and blend until it’s all nicely mixed together.   Now for the salsa, which again is super easy – just combine all the ingredients in a bowl and mix well!   Heat some oil in a medium pan and when it’s hot, ladle a large spoonful of the batter into the pan, tilting the pan and using a non-stick  spatula to even it out, turning halfway. When done, slide onto a plat and top with the salsa.   Enjoy! Spinach pancakes and tomato salsa shopping list

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