Spinach Pancakes with Tofu 'Egg' and Chives

One of my favourite breakfast recipes, and so good for our skin. Spinach is a wonderful source of iron, folate, chlorophyll, Vitamin E, magnesium, Vitamin A, fibre, plant protein, and Vitamin C. Spinach also contains antioxidants that fight against all types of skin problems. Plus lots of protein thanks to the 'egg' tofu.

The colours in this recipe are so bright and vibrant they make me feel healthy from the moment I begin my day! 

INGREDIENTS (makes enough for 2)

200ml almond milk

125g gluten free self raising flour

Handful of spinach

1/2 tsp baking powder

Pinch of nutmeg (optional)

Large pinch of salt

For the 'egg'

100g tofu (cut into small cubes)

1 tbsp vegan mayo

1 tsp dijon mustard

1 tbsp nutritional yeast

1/2 tsp ground turmeric

5 chives or 2 spring onions finely chopped

Salt and pepper to season


Add all the ingredients to a NutriBullet and whiz together

Heat a teaspoon of coconut oil in the pan and carefully, slowly pour a little batter in 

Fry on one side until firm enough to flip, flip and fry on the other side 

To make the tofu 'egg', combine all the ingredients in a bowl and mix together well

Stuff each pancake with the egg and chives mix for a healthy, delicious breakfast

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