Happy Monday and welcome to week four of Vegan Mofo! Can you believe October is almost over? Wow.
I was craving this sandwich for a week.
I haven’t made my spinach pancakes in a while, and don’t eat many sandwiches lately, either. I had a mad craving for these pancakes, and they make the best sandwiches. In the past, I have used these pancakes to make a more traditional ‘deli style’ sandwich, and this time it was simple but delicious:
This triple decker started with a generous spread of garlic chive hummus, and stacked with kale and sliced roma tomato, this is a perfect sandwich full of fresh flavor.
vegan, gluten free, dairy free
3 cups (handfuls) fresh spinach
3 tablespoons flax seed, fresh ground
1/2 cup + 1 tablespoon warm water
2/3 cup rice flour
1 tablespoon baking powder
optional: finely minced garlic, sea salt
Combine flax with water, set aside in refrigerator to gel. Pulse spinach and flax gel in food processor until blended. Add flour and baking powder, pulse until completely blended.
Pour in 1/4 cup increments onto heated griddle over low heat*, flipping once when cooked through. Makes 10-12 pancakes 3 inches in size.
*Low heat keeps the bright green color, a higher heat may brown.
Then they make sandwiches like this:
I know they look odd (I think they’re vibrant!), does a spinach pancake sound good to you?