Sunday soul food – pancakes. But not just any pancakes; these are our favorite traditional Finnish spinach pancakes (vegan gf)! The original recipe, like many pancake recipes, contains eggs, milk and regular wheat flour. I make pancakes in an entirely different way focusing on plant-based wholefood ingredients. I didn’t even use any flour, just oats. And a few other basic ingredients 😉
Spinach pancakes – classic cozy food
When I was little spinach pancakes were one of my favorite comfort foods. They were beautifully crispy on the outside, soft on the inside, and we ate them with homemade lingonberry jam. So simple yet so incredibly satisfying. In my twenties I opted for a shortcut by buying ready made spinach pancakes, which didn’t taste as good as homemade ones, but were the perfect quick student dinner.
Veganizing spinach pancakes – they’re gluten-free, too
Now that my children are little I want to give them food memories. Preferably good ones 🙂 Veganizing traditional recipes has been a good way to start planting these memories. These particular pancakes are pretty easy to veganize as pancakes don’t require eggs. They don’t require regular flour either: I just blended gluten-free rolled oats and cashews to make the base of the batter.
These spinach pancakes are a delicious breakfast, lunch, light dinner or even work as a snack any time of the day, and my kids really love them. These pancakes would make an amazing school box lunch too.
Savory pancakes with lingonberries
Although these spinach pancakes are a bit more sweet than savory, we eat them as a savory food with tart lingonberries and unflavored creamy yogurt (such as coconut yogurt). Often also accompanied by shredded carrots, or chopped rainbow veggies.
Don’t know about you, but I think pancakes for lunch is always a great idea! If you make these or any of my recipes, pls tag me @myberryforest on Instagram so I can see your lovely creations.
If you’re looking for sweet pancake recipes, here are two popular ones from the blog:
Happy healthy Sunday!
- 100 g / 3,5 oz cashews
- ~150 g / 5,3 oz banana
- heaped 1 dl (~40 g) / 0,4 cups (~1,4 oz) of rolled oats
- 2,5 dl / 1 cup of baby spinach
- 1,5 dl / 0,6 cups water (I find that using boiling water speeds up the blending process)
- ¼ tsp salt
- 1 tbsp oil for cooking the pancakes
- For serving: berries or berry jam and cream. Or make it savory with tart tangy berries and some unflavored cream or natural yogurt.
- ps If you want an authentic Finnish spinach pancake experience, I think you can buy lingonberry jam in IKEA's around the world 🙂
- Blend all ingredients in a high-speed blender until smooth.
- Heat your pancake pan and add oil.
- When the oil is hot, reduce the temperature and add about 1 tbsp of pancake batter per each pancake. Smooth and shape it out as a round pancake and cook for about a minute or two (until the edges seem ready) depending on how hot the stove is.
- Flip and cook from the other side about a minute.
- Reduce the stove temperature if needed. I use about 5 when cooking pancakes (and the highest is 9).
- Serve pancakes warm with berries or jam and cream or yogurt.
- ENJOY this traditional Finnish meal!
I made it by blending 1 cup of frozen cauliflower, 1 cup of lingonberries, 1 frozen banana, 1 cup of oat milk, 1 tbsp of maple syrup and 1 tbsp peanut butter (almond butter is great too).
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