by Jill McKeever
This recipe teeters between a pancake and a vegan omelette. It really comes down to what you’re in the mood to eat. It’s slightly moister than a pancake and dryer than a omelette. Topped with salsa, these oniony spinach rounds of awesomeness are sure to fill you up and keep you going.
2 tablespoons ground flaxseeds
4 tablespoons water
1 cup garbanzo bean flour
1 1/2 teaspoons aluminum-free baking powder
1 teaspoon onion granules
1/2 teaspoon black salt (kala namak)
1/4 teaspoon ground cayenne pepper
3/4 cup water
1 cup frozen chopped spinach, thawed, squeezed very dry
Your favorite salsa
In a small bowl, whisk together ground flaxseeds and 6 tablespoons water; set aside to thicken for 10 minutes.
In a medium bowl, mix flour, baking powder, onion granules, black salt, and cayenne pepper. Stir in flaxseed mixture and 3/4 cup water until batter is smooth; fold in chopped spinach. Set aside.
Heat a nonstick griddle or skillet over medium-high heat. Use a large ice cream scoop to divide batter onto the hot griddle; cook until bubbly and dry around the edges, 4-5 minutes. Flip and cook the other side for another 3 minutes.
Serve hot spinach pancakes topped with your favorite salsa. They’re also good eaten at room temperature for snacking away from home.
About the Chef
After watching the film Forks Over Knives in 2011, Jill McKeever healed herself of migraines, anxiety attacks, and lost 30-pounds when she adopted a plant-based lifestyle. She is a plant-based chef, cookbook author, and personal coach with a Certificate in Plant-Based Nutrition from the T. Colin Campbell Foundation.
Every week, she hosts entertaining live broadcasts on YouTube to guide viewers on the simplicity of living a plant-based lifestyle with a family. Subscribe to watch and chat with her live on