Spinach Pancakes

Serves: 2

Prep: 10 mins

Cook: 20 mins

VG

METHOD:

Heat oven to 200/180 Fan/Gas 6

Toss the tofu/chicken in small amount of olive oil and seasoning and bake in oven for 20 minutes

Meanwhile, make your pancake batter by combining the spinach, flour and 3 tablespoons of water in a blender for 1 minute until you have a thick batter consistency - add a little more water if too thick or a little more flour if too thin

Pesto

Dry fry the pine nuts in a frying pan for 2 minutes until lightly toasted and allow to cool slightly

Place all pesto ingredients in a blender and blitz until combined but not smooth - add a small amount of water if the mixture is too thick

Heat 1/2 tbs oil to frying pan and add enough batter mixture to fill the base of the pan in a thin layer. Fry for 1-2 minutes each side, then set aside on warm plate and cook the next pancake.

Load the pancakes with tofu/chicken, sun dried tomatoes, pesto, pomegranate seeds and a drizzle of tahini.

INGREDIENTS:

• 1 bag spinach

• 2-4 tablespoons flour of your choice

• 3 tbs water

• 1 tbs Tahini

• handful sun dried tomatoes

• handful pomegranate seeds

• 1-2 chicken breasts or 1 pack of tofu, diced

  Pesto - either 2-3 tbs of your favourite shop bought pesto or make with:

• 1 handful pine nuts

• 1 handful fresh basil

• juice of 1 Lemon 

• 1 clove garlic - crushed

• 1 -2 tbs olive oil

• 1 tbs grated parmesan or vegan equivalent

• salt and pepper to taste

TIPS: Great served with a mixed salad. The parmesan cheese in the pesto sauce can be substituted with Nutritional Yeast. Other great toppings include crumbled feta cheese and mushrooms.