Green pancakes brunch bowl
- Prep: 15m
- Cook: 30m
- Serves: 2
This is an ideal breakfast for when you want something savoury, filling and super nourishing. The pancakes are really good eaten cold the next day, so make a big batch of them and keep the leftovers in the fridge.
Method
- Place the tomatoes onto a baking tray, drizzle them with some olive oil, salt and pepper and place them in the oven at 150 degrees for about 30 minutes.
- To make the beans: add a glug of oil to a large pan, then add the onion. Cook the onion at a low/medium heat for 5 minutes until the onion starts to caramelise and soften. Add the crushed garlic and cook for another minute. Add the maple syrup and apple cider vinegar, give it a stir and add in the beans and the tinned tomatoes. Put the lid on and let it simmer on a low heat for 25 minutes (or longer if you have the time).
- To make the mushrooms simply wash them and place them whole on a baking tray. In a small bowl mix together the miso paste, tamari sauce, crushed garlic and oil. Pour the sauce on top of the mushrooms and toss them around until they are all coated.
- Place the mushrooms in the oven with the tomatoes and turn the oven to 180 degrees. The tomatoes should be almost done so just keep an eye on them to make sure they are not burning.
- Finally make the pancakes. Simply place all the ingredients into a blender. If you are a not a big fan of kale add just few leaves. Blend everything until you have a smooth batter. Let the batter sit in the blender for 5 minutes to thicken up a bit more.
- Heat a little bit of oil in a non-stick frying pan. Once really hot, pour the batter into round pancakes.
- Cook the pancakes onto each side for 3-4 minutes. Since the batter is so dense they will take a bit longer to cook than regular pancakes. Repeat the process until you finish all the mixture.
- Remove the mushrooms and tomatoes from the oven.
- Serve the pancakes while still warm with the baked beans, roasted tomatoes and miso mushrooms. I also like to add a small side of greens or sliced avocado. Enjoy!
Ingredients
All to be sourced organic where possible
- For the kale pancakes:
- 1 block of silken tofu
- 110g chickpea flour
- 2 tbsp nutritional yeast
- A small handful of fresh destemmed kale
- 1/2 tsp smoked paprika (optional)
- Pinch of salt and pepper
- 235ml water
- For the mushrooms:
- 200g white or chestnut mushrooms
- 1 tsp miso paste
- 1 tbsp Tamari or soy sauce
- 1 tablespoon (you can sub it with water)
- 1 garlic clove - crushed
- For the baked beans:
- 220g cooked beans of your choice
- 1 can chopped tomatoes
- 1 small onion - finely chopped
- 1 garlic clove - crushed
- 1/2 tsp smoked paprika
- 1 1/2 tsp apple cider vinegar
- 1/2 tbsp maple syrup
- Salt and pepper to taste
- For the tomatoes:
- About 200g cherry tomatoes (preferably on the vine)
- A glug of olive oil
- A pinch of salt & pepper
