apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
*makes approximately 4-6 pancakes
- 1/2 package Firm Tofu
- 1/2 cup Unsweetened Soy Milk or Milk Alternative
- 1/2 cup Spelt Flour
- 5-6 medium Collard Green Leaves
- 1 Garlic Clove
- 1/2 Leek greens
- 4-6 Fresh Basil Leaves
- 3 tbsp Nutritional Yeast
- 1-2 tsp Bragg’s Liquid Aminos
- 1/4 tsp Tumeric
- Black pepper (to taste)
I made this for my 2 boys; my 1 year old and the bigger one both loved it. We hope you do too! It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:
Place tofu, collard greens, basil and soy milk in a food processor and process until smooth. Add liquid aminos, garlic and spices and blend. Preheat pan and wipe lightly with avocado or olive oil.
Using a ladle, drop about 3/4 cup mixture into the pan and use the base of the ladle to spread the mixture gently in a circular motion. Cover with a lid to steam cook. Approximately 6 minutes over medium low heat per side. The pancake should be green but a golden brown when done.
Serve with avocado and mustard and a salad for a light yet satisfying and GREEN meal!
(*PS- Our 1 year old LOVED these! Of course ketchup helped, but its a great way to get kids to eat their greens.)
PPS- Try making with kale, spinach or other dark leafy greens. We played around with remaining mixture and added other veggies and it just gets better and better!