Sunday, the day to enjoy a slow breakfast that differs from other days that comes with a pause button. The smell of coffee and deep green pancakes fill our kitchen table this morning as we unwind together. Happiness is homemade and these spinach and parsley pancakes are simple and quick to make that is topped with a refreshing healthy salad and a lovely soft egg. The creamy avocado mixed with the crunchy kale, cabbage and zucchini all suit oozing egg all balanced together with a delightful pancake.
Spinach pancake batter (makes 4-5 medium sized ones)
- 100 ml graham flour (any flour will do)
- 50 ml oat milk
- 2 eggs
- 1 cup spinach
- 1 cup chopped parsley
- salt/pepper/olive oil
Add all the ingredients in a large bowl and using a handheld stick blender, blend until smooth. Heat a little oil on a non-stick frying pan over high heat and scoop a ladle of batter (about 100ml) on to it once hot and cook for a few minutes on both sides until set.
For the salad topping, mix & mush together all the ingredients below:
- 1/2 cup chopped red kale
- 1/2 cup chopped red cabbage
- 1/2 cup grated zucchini (raw)
- 1 avocado
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- Pinch of salt/pepper
Garnish: chili flakes, hemp seeds, ground black pepper
Lastly, cook a refrigerated egg for 6 1/2 minutes for a soft yolk and just set white. Ready to plate: Add a few pancakes on each plate, top with the salad, half the egg on top and garnish with chili flakes, hemp seeds and more ground black pepper. Enjoy with a strong espresso & have a great sunday!