FOOD + DRINK
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Spinach & Carrot Pancakes Recipe by Yondu
Serves : 4 ( 8 pancakes ) Cook time : 30 minutes
Ingredients :
• 125g flour
• 10g baking powder ( 2 teaspoons )
• 150 ml oat milk
• 2 tbsp Yondu Vegetable Umami
• 1 small carrot , peeled and shredded ( 50g )
• 1 / 2 small courgette , shredded ( 70g )
• 30g fresh spinach , chopped
• 20g sunflower seeds ( 2 tbsp )
• Black pepper and olive oil
For the Salsa :
• 1 large tomato
• A handful of parsley
• 1 / 2 an onion
• A drizzle of Yondu
• A squeeze of lemon
Method :
1 . 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 .
2 . Add the shredded carrots , courgette , spinach , sunflower seeds , and black pepper ( optional ). Stir well and allow to rest for 4 minutes .
3 . Finely chop the tomato , onion , and parsley . Place in a 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 .
4 . 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 .
5 . Serve with the fresh parsley salsa .
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