Blue savoury creamy vegan pancakes
These are perfect for when you feel like savoury pancakes for dinner. You can't taste the blue spirulina but it makes the recipe even more nutritious and fun to look at too!
1 cup flour or gluten free flour (Schar Universal Mix It works best!)
1.25 cups unsweetened almond milk
1 tsp baking powder
3 tbsp melted coconut oil
1/2 tsp Apple cyder vinegar
1/2 cup sweetcorn
4-5 slices vegan sliced cheese in broken into smaller slices
3 tbsp mashed chickpeas with a squeeze of lemon
1/2 tsp blue spirulina powder
Mix the flour, baking powder, salt and spirulina in a bowl
Melt the coconut oil in a pan then in a bowl whisk with maple syrup, vanilla essence and almond milk. Make a well in the dry ingredients and whisk in the wet ingredients until it forms a smooth batter
Heat the pan with 1/2 tsp coconut oil on a high heat, then turn the heat down to a mid-low heat and add the batter, it should be thick enough to form 1cm thick pancakes and aim for around 3-4inches in diameter. I usually fit around 3 or 4 pancakes in the pan in one but it depends on the pan size!
Add around 5-8 squares of the vegan cheese to the upside of each pancake, then sprinkle some sweetcorn and chickpeas around it.
Now slowly, the pancakes will bubble and go from darker blue to a more creamy blue. When the whole/nearly the whole pancake has bubbled and changed colour it is time to flip it. The cooked side should be a perfect golden colour. Cook another few minutes on the other side till the colour is the same. They will be crisp on the outside and fluffy on the inside, with a creamy slightly crunchy filing of the sweetcorn and chickpeas and a perfect American style pancake stack
Add 1/6 tsp of blue spirulina to some vegan cream cheese and mix as a topping.
Serve with steamed vegetables, rocket, avocado & nutritional yeast flakes