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Cheesy and Fluffy Spinach Pancakes with Almond Ricotta | High Protein, GF, Vegan

For these vegan savory spinach pancakes with almond ricotta you just need few simple ingredients. 


Epic results guaranteed. 
Ready?!

Vegan savory spinach pancakes with vegan almond ricotta recipe

High Protein, GF, Vegan

Prep. Time: 35 min 
Baking time: 10 min

Let's prepare the Vegan Almond Ricotta

  • 1 cup raw peeled almonds, soaked (100 gr)
  • 1/2 cup water
  • 1 tsp lemon juice
  • ½ tsp salt
  • To serve: chopped parsley, ground black pepper, and red pepper flakes (optional)

 

  1. Soak the almonds in hot water for 15 minutes
  2. After 15 mins drain the almonds and place them in a blender with  water, lemon juice, and salt. Pulse for a minute until the mixture is smooth.
  3. Sprinkle with chopped parsley, ground black pepper, and red pepper flakes.
  4. Store in the refrigerator.

...and now the Spinach Pancakes!

  • 1 cup flour of your choice (120 gr) 
  • 1 tbsp baking powder
  • 2 tbsp Crownhealth Pea Protein powder (30 gr)
  • ½ tsp salt
  • 1 cup almond milk (240 ml) or milk of your choice
  • 1 cup fresh spinach leafs
  • EVO to grease the skillet
  • To serve: vegan ricotta, salted mushrooms, cherry tomatoes, pesto sauce

 

  1. In a medium bowl, mix the flour, baking powder, Crownhealth Pea Protein powder, and salt. Stir to combine and set aside.
  2. In a food processor, pulse almond milk and spinach leaves until there are no lumps.
  3. Gently combine the liquid mixture with the dry mixture, being careful not to over-mix the batter.
  4. Set in the refrigerator for 10 minutes. The batter should look a little bit bubbly and fluffy.
  5. Heat a skillet over medium heat and grease with a little bit of extra virgin olive oil. Bake 1-2 minutes each side, until the top begins to bubble.
  6. Repeat the process with the remaining batter.
  7. Serve with vegan almond ricotta, salted mushrooms, cherry tomatoes, and pesto sauce.
Enjoy this plant-based high protein fluffy goodness and let us know how you liked it!

Vegan savory spinach pancakes with vegan almond ricotta recipe with organic pea protein


Ph. and recipe by Carlota 

 

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