3 cubes of frozen spinach, if using fresh spinach you’ll need a much larger quantity
1 Tbsp flaxmeal
¼ Cup buckwheat flour
¼ Cup besan (chickpea) flour
2 Tbsp almond meal
Pinch of cumin
Salt to taste
½ Tsp baking powder
250mls Cocobella Straight Up coconut water
1- 2 Fresh chillis
¼ Cup of frozen peas, defrosted or quickly blanched in hot water
For the Herbed Jalapeño Yoghurt:
3 Tbsp Cocobella Coconut Yoghurt – Natural
1tsp Fresh parsley, diced
1tsp Spring onion, green parts only, chopped
A few pickled jalapeño, diced
Pinch of salt and pepper
Pinch of chilli flakes
1 Avocado, sliced
Stir the parsley, spring onion and jalapeño through the coconut yoghurt, then season with salt, pepper and chilli to taste. Place in the fridge to chill, whilst you make the pancakes.
Add all the pancake ingredients to a blender, apart from the peas, blending until smooth. Add more liquid if required.
Heat a non‐stick frying pan, and pour equal amounts of your green pancake batter, dropping a few peas into each pancake. Wait for bubbles to form before flipping, each side should take around 2 minutes. When cooked on both sides, place the pancakes onto a plate and cover to keep warm. Continue until all batter has been used.
To assemble pop the pancakes onto a serving dish and top with a dollop of Herbed Jalapeño Yoghurt, and sliced avocado. Enjoy!
Recipe by Cocobella Ambassador, Elizabeth Mitchell of @whatlizloves