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