I have a delicious recipe for Spinach and carrot pancakes to share with you today from the team at Yondu
What is Yondu?
A versatile savoury seasoning that brings out the inherent flavour of your ingredients.
Natural umami from slowly fermenting and simmering vegetables gives delicate flavour and balance to your dishes.
Lets take a look at in action.
Spinach & Carrot Pancakes
Cooking time: 30 minutes
Serves: 4 (8 pancakes)
Yondu effect: Replaces salt or any other flavorings
Ingredients for Spinach & Carrot Pancakes:
- 125g flour
- 10g baking powder (2 teaspoons)
- 150 ml oat milk
- 2 Tablespoons Yondu Vegetable Umami 1 small carrot, peeled and shredded (50g) ½ small courgette, shredded (70g)
- 30g fresh spinach, chopped
- 20g sunflower seeds (2 tablespoons) Black pepper and olive oil
For the Spinach & Carrot Pancakes salsa:
- 1 large tomato
- A handful of parsley
- Half an onion
- A drizzle of Yondu
- A squeeze of lemon
- Take a bowl and add the flour, baking powder, oat milk and Yondu. Stir until combined and smooth. Mixture will look a little thick, this is normal.
- Add the shredded carrots, courgette, spinach, sunflower seeds, and black pepper (optional). Stir well and allow to rest for 4 minutes.
- Finely chop the tomato, onion, and parsley. Place in bowl, with a drizzle of Yondu and a tablespoon of olive oil. Toss gently and finish with a squeeze of lemon juice. Leave to the side.
- Over a medium-low heat, drizzle a few drops of olive oil into a skillet. Once hot, place two tablespoons of batter to the pan. Shape the edges to make the pancakes as round as possible and cook for 3 minutes on each side.
- Serve with the fresh parsley salsa
Notes/tips for gf Spinach & Carrot Pancakes
For a gluten free version use your favorite gluten free flour but add 100g instead of 125g. You can also use whole wheat flour or any other preferred flour.
If you try this recipe for Spinach & Carrot Pancakes do let me know how you get on
You might also like my post on 50 high protein vegetables