SUPER GREEN PANCAKES TOPPED WITH POMEGRANATE, BEETS, ASPARAGUS AND A BROCCOLI/AVOCADO PUREE.

What this dish lacks in finesse it makes up for tenfold in flavour. I came back from a lovely morning run in the sun absolutely ravenous…. Beans on toast were looking like the fall-out option but I pushed on through and managed to whip up some super green pancakes and juice.

For the batter:

  • 1 cup almond milk
  • 1 cup flour
  • Pinch of garlic and onion powder
  • Shake of salt
  • Spoon of coconut oil
  • Scoop of green powders (I have a large jar of all combined: spirulina, wheatgrass, barleygrass, chlorella, pea protein
  • Greens are optional but a nice addition to a post run nibble
  • Ladle into a heated pan on medium heat and let it do it’s thing, flip and serve up

Toppings:

  • I had half a cooked broccoli sitting idle in the fridge so I blitzed it in the food processor with the flesh of 1 avocado, 1 clove of garlic, salt/pep
  • lemon juice and olive oil. Yummm….
  • Brazil nuts
  • Pomegranate seeds
  • Liberal sprinkle of Sea of Vitality​s delicious milled dillisk
  • Pickled beetroot
  • Asparagus spears sauteed in lemon and garlic

Delicious!

Absolutely worth guilting myself into passing up on the beans and toast. All powered up and set for the day

Love

Louise