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Green Pancake Day

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Green Pancake Day

If you have dairy, gluten and egg intolerances you can still eat pancakes! 


Serving size: Four pancakes

Pancake batter Ingredients

  • check50 g quinoa flour
  • check50 g brown rice flour
  • check1 tbsp arrowroot
  • check200 ml non-dairy milk (sugar-free)
  • check1 big handful spinach and/or roquette
  • check1 handful of fresh herbs
  • check1 tbsp olive oil
  • checksalt, pepper
  • check½ tsp lemon juice (or apple cider vinegar)
  • check1 tsp coconut oil


1. In a bowl, mix together dry ingredients.
2. In a blender, mix milk, green vegetables, herbs, olive oil, salt, pepper and lemon juice.
3. Pour liquid on to dry ingredients and mix together well with a spatula. The mixture should be a bit thinner than a pancake batter.
4. On a medium heat, melt coconut oil in a frying pan. Pour in a ladle of pancake batter. Cook pancake on both sides. Reserve on a plate whilst cooking the other pancakes.
5. Eat immediately with the filling or topping of your choice.

Notes: Can be kept in the fridge for a quick and easy meal: fill pancake with the ingredients of your choice (vegetables, salad, avocado, houmous, sauerkraut) or see the filling below and roll into a wrap.

Wrap filling Ingredients

  • check30 g chickpeas
  • check2 tsp olive oil
  • check1 tbsp tahini
  • check1 tsp honey
  • check2 tsp lemon juice
  • checksalt, pepper
  • check½ avocado (sliced)
  • check2 tomatoes
  • check1 handful rocket


1. In a bowl, put the chickpeas, olive oil, tahini, honey, 1 tsp lemon juice, salt and pepper. Mash together with a fork and put in the center of the wrap.
2. Cover with avocado, tomatoes and roquette and add the rest of the lemon juice. Fold the bottom of the pancake over the ingredients to make the base then roll up.
3. Serve with a salad.

Source: Adapted from a recipe by Rebecca Leffler.
Allergy advice: none.


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