Lean Green Vegan Pancakes


    *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!