Vegan Spinach Pancakes with Garlic Tahini Sauce are a delightful and nutritious alternative to traditional pancakes, packed with the goodness of greens. These pancakes are not only vibrant in color but also rich in flavor, making them a perfect dish for Breakfast or Snack or a light. Paired with a creamy garlic tahini sauce, they offer a delicious way to incorporate more vegetables into your diet. Whether you’re a vegan or simply looking to try something new, this recipe is sure to impress.
Vegan Spinach Pancakes with Garlic Tahini Sauce: Easy and Delicious Recipes
If you’re searching for a nutritious and vibrant dish to brighten your Breakfast or Snack table, then look no further than Vegan Spinach Pancakes with Garlic Tahini Sauce! These pancakes are not only easy to make but also deliciously packed with flavor and nutrients. Let’s dive into this delightful recipe that will tantalize your taste buds while providing health benefits, storage tips, variations, and more!
What Is in Vegan Spinach Pancakes with Garlic Tahini Sauce?
To make these delightful pancakes, you will need the following ingredients:
- Fresh Spinach: This leafy green is loaded with vitamins A, C, and K, iron, and antioxidants.
- Plant-based Milk: Almond, soy, or oat milk – your choice!
- Finely Ground Oat Flakes: These add fiber and help bind the batter together.
- Chickpea Flour: A gluten-free flour option packed with protein.
- Baking Powder: For those fluffy pancake moments.
- Cumin and Salt: Adds depth and flavor to the pancakes.
- Oil for Frying: Your go-to cooking oil.
- Tahini: A creamy sesame paste, rich in nutrients.
- Clove Garlic minced: Adds delicious flavor and aroma.
- Lemon Juice: Brightens up the sauce and balances flavors.
- Maple Syrup: A natural sweetener perfect for drizzling.
- Water: For adjusting the sauce’s consistency.
Key Takeaways
- These pancakes are not only vegan but also packed with nutrients from spinach, chickpea flour, and oat flakes.
- The garlic tahini sauce adds a creamy, tangy flavor that complements the savory pancakes perfectly.
- This recipe is versatile and can be customized to suit different tastes and dietary needs.
- With proper storage, these pancakes can be made ahead and enjoyed throughout the week.
Health Benefits
These vegan spinach pancakes come packed with numerous health benefits. Spinach is an excellent source of vitamins and minerals, which contribute to better bone health and improved eye health. Chickpea flour is a great source of protein and fiber, promoting a healthy digestive system. On the other hand, tahini is rich in healthy fats, supporting a balanced diet while adding a nutty flavor to your meal!
Make Ahead and Storage Tips
These Vegan Spinach Pancakes are perfect for meal prep and can be easily stored for later consumption. Here are some tips:
- Refrigeration: Store leftover pancakes in an airtight container or a food storage bag in the refrigerator. They can typically last for about 3 to 5 days 4 5.
- Freezing: For longer storage, freeze the pancakes. Place them in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe storage container or zip-top bag. This method prevents them from sticking together. Pancakes can be stored in the freezer for up to 3 months 6.
- Reheating: You can reheat the pancakes in a microwave for a quick option, or in a toaster or toaster oven for a slightly crisp exterior. For larger batches, preheat the oven to 350°F (175°C) and warm the pancakes for a few minutes until heated through.
- Sauce Storage: Store the garlic tahini sauce in an airtight container in the refrigerator. It should remain fresh for about a week. If it thickens in the fridge, gently reheat it on the stove over low heat, stirring occasionally. You may need to add a small amount of water or plant-based milk to achieve the desired consistency.
What to Serve with Vegan Spinach Pancakes with Garlic Tahini Sauce
These pancakes are versatile and can be paired with a variety of side dishes to create a complete meal. Here are some suggestions:
- Roasted Vegetables: Roasted carrots, bell peppers, or zucchini can provide a sweet and savory contrast to the pancakes.
- Quinoa Salad: A light quinoa salad with fresh herbs, cherry tomatoes, and a lemon vinaigrette can add a refreshing and nutritious element to the meal.
- Cucumber and Tomato Salad: A simple salad of cucumber, tomato, and red onion dressed with olive oil and lemon juice can offer a crisp and refreshing contrast to the pancakes.
- Grilled Asparagus: Grilled asparagus with a sprinkle of lemon zest and a dash of salt can add a slightly bitter and smoky flavor that complements the pancakes.
- Hummus and Pita Bread: Serving hummus and warm pita bread alongside the pancakes can create a Middle Eastern-inspired meal.
Recommended Tools to Make This Recipe
Having the right kitchen tools can make the process of making these Vegan Spinach Pancakes much easier and more enjoyable. Here are some recommended tools:
- High-Speed Blender: Essential for achieving a smooth batter, especially when incorporating fresh spinach and finely ground oat flakes.
- Non-Stick Frying Pan or Griddle: Crucial for cooking pancakes evenly without sticking.
- Flexible Spatula: Necessary for flipping pancakes without tearing them.
- Measuring Cups and Spoons: For accurate measurements of ingredients.
- Mixing Bowls: Useful for combining dry and wet ingredients separately before mixing them together.
- Whisk: Helpful for mixing the batter to ensure all ingredients are well incorporated and to prevent lumps.
- Digital Kitchen Scale: For precise ingredient measurements, especially when dealing with ingredients like chickpea flour and oat flakes.
- Immersion Blender: Handy for making the garlic tahini sauce, ensuring a smooth and creamy consistency.
Variations
- Herbed Version: Mix in chopped fresh herbs such as dill, parsley, or basil to the pancake batter for added flavor and a fresh aroma.
- Cheesy Twist: Stir in nutritional yeast to the batter for a cheesy flavor without dairy. This also adds a boost of B vitamins!
- Spicy Spinach Pancakes: Incorporate a pinch of chili powder or cayenne pepper into the batter for those who enjoy a bit of heat.
- Vegetable Variations: Add grated zucchini, carrots, or bell peppers for extra nutrition and color.
- Vegan Cheese: Crumble some vegan cheese into the batter for a creamy, savory taste.
- Sweet Spinach Pancakes: Swap the cumin for cinnamon and the garlic for a mashed banana for a sweet version that pairs beautifully with maple syrup (omit the tahini sauce in this case).
- Different Flours: Experiment with different flours such as almond flour or coconut flour to create unique textures and flavors.
Serving Suggestions
- With a Side Salad: Serve your pancakes with a refreshing side salad of mixed greens, cherry tomatoes, and cucumbers topped with a light vinaigrette.
- Extra Toppings: Top with sliced avocado, chopped nuts, or seeds for added nutrition and crunch.
- Fruit Compote: A warm fruit compote made from seasonal fruits can be served over the pancakes for a sweet twist.
- Dollop of Yogurt: Serve with a dollop of coconut yogurt or any plant-based yogurt on top for creaminess.
- Salsa or Chutney: Pair with a fresh salsa or chutney to complement the flavors in the pancakes.
- Poached Eggs: If you’re not strictly vegan or have vegan guests, consider serving some poached eggs on the side – they pair beautifully with the spinach.
Storing Leftovers
- Pancakes: Allow leftover pancakes to cool completely before storing. Stack them with parchment paper in between each pancake to prevent sticking, then place them in an airtight container and store in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. They can be frozen for up to a month.
- Tahini Sauce: Store any leftover garlic tahini sauce in a sealed jar in the refrigerator. It will keep for about a week. If the sauce thickens in the fridge, simply whisk in a splash of water or lemon juice to get to your desired consistency.
Helpful Tips
- Batter Consistency: If your pancake batter seems too thick, gradually add a little more plant-based milk or water until you reach a pourable consistency. Conversely, if it’s too thin, add small amounts of oat flour or chickpea flour to thicken it up.
- Preheat the Pan: Ensure your frying pan or skillet is hot enough before adding the batter. This helps create that perfect golden crust. You can test it by splashing a bit of water on the pan; if it sizzles, it’s ready.
- Cooking Time: Cook the pancakes on medium heat. Depending on the size, cook for about 2-3 minutes on one side, or until bubbles form on the surface before flipping.
- Keep Warm: If making multiple pancakes, keep them warm in a low-temperature oven (around 200°F/90°C) while you finish cooking the rest.
- Using a Non-Stick Pan: To minimize sticking, use a non-stick skillet. If using a regular pan, ensure you grease it adequately with oil before cooking.
- Experiment: Don’t hesitate to experiment with flavor profiles and ingredients to make these pancakes your own. There’s no right or wrong way!
Vegan Spinach Pancakes with Garlic Tahini Sauce are a fantastic way to enjoy a flavorful, healthful meal. They are easy to prepare and can be enjoyed any time of day. This recipe showcases how simple ingredients can come together to create something truly special. Whether you’re entertaining guests Breakfast or Snack just treating yourself, these pancakes are sure to be a hit! Give them a try and elevate your plant-based cooking game.
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Vegan Spinach Pancakes with Garlic Tahini Sauce
Vegan Spinach Pancakes with Garlic Tahini Sauce are a delightful nutritious dish that is easy to prepare packed with health benefits and flavor with numerous variations and serving options there’s no limit to how you can enjoy this delicious meal.
Ingredients
For the Garlic Tahini Sauce
For the Spinach Pancakes
Instructions
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In a small saucepan, combine the tahini, minced garlic, lemon juice, maple syrup, and salt.
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Gradually add water while mixing until you achieve a smooth, pourable sauce. Adjust the water for your desired consistency. Set aside.
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In a blender, add the fresh spinach and plant-based milk. Blend until smooth. Transfer the mixture of spinach to a large basin.
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Add the finely ground oat flakes, chickpea flour, baking powder, cumin, salt, and lemon juice to the bowl.
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Mix thoroughly until the mixture is smooth and all the ingredients are mixed. To make it a little thicker, let it sit for a few minutes.
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A little oil is added to a skillet and heated over a low flame.
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Pour a small ladle of the batter into the skillet to form mini pancakes. It should be golden brown after 2 to 3 minutes on each side.
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Add extra oil to the skillet if necessary and repeat with the leftover batter.
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Stack the spinach pancakes on a plate and drizzle with the garlic tahini sauce.
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Enjoy warm, garnished with additional spices or herbs if desired.
Nutrition Facts
Servings: 6 ServingCalories:255kcalTotal Fat:13gSaturated Fat: 33gTrans Fat: 0.02gCholesterol:80mgSodium:510mgPotassium:415mgTotal Carbohydrate:30gDietary Fiber: 4gSugars: 3gProtein:13gVitamin A: 2275IUVitamin C: 15mgCalcium: 91mgIron: 2mg
Note
Note 1: If you don’t have fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before blending.
Note 2: If your tahini sauce is too thick, add more water, a little at a time, until you reach the desired consistency.
Note 3: Use a neutral oil with a high smoke point, such as vegetable oil or coconut oil, for frying the pancakes.
Note 4: Adjust the maple syrup in the tahini sauce according to your taste preference. You can also use agave syrup or date syrup as an alternative sweetener.
