Happy Monday and welcome to week four of Vegan Mofo! Can you believe October is almost over? Wow.
I’ve had my share of kitchen fails lately. When I tried to make my spinach pancakes with flax egg, they bombed. I have made these pancakes many times with chia egg and they have turned out great! I was out of chia and tried a flax egg – the consistency is much different and didn’t work for pancakes (more grainy than gel).
*edit 9/12/12 – I have made these several times with flax, as the recipe reads. The ‘bomb’ result must have been a fluke, or mis-measure of other ingredients. You can use flax or chia with this recipe, same amount, same method.
So I went right out and replenished my chia supply. The result was perfect. They aren’t as fluffy as a pancake with egg, but they make great pancakes and sandwich bread!
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
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:
Any kitchen fails lately? I know they look odd, does a spinach pancake sound good to you?