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Sunday, 19 July 2015 00:00

Spinach Pancakes with Carrot Puree

Written by Yolanda F.

The more health conscious I get, I realize that side dishes should often be served like main dishes and the thing that takes up the larger portion of the plate should be trimmed down. Vegetables are often dwarfed by meat or pasta. But if you’re interested in improving your physical and mental health, eat more side dishes like this. It happens to be full of nutrients, fiber and overall yummy goodness.

An additional boon to this unique dish is buckwheat, which contains rutin, a compound known to strengthen capillary walls throughout the brain and body. It can be found in many fruits and vegetables. Other sources of rutin are St. John’s wort (for depression, among other things), gingko biloba, apple skin, lime tree flowers and eucalyptus. It’s often extracted from the plant and used to make dietary supplements or compound medicines.

Pancake Ingredients:

  • 3 oz. spinach
  • ½ clove garlic
  • Generous ½ cup buckwheat flour
  • Scant ½ cup rice flour
  • 1 tsp. baking powder
  • ½ tsp. Himalayan pink salt
  • 1 egg, beaten
  • 1 2/3 cups brown rice milk
  • 1 tbsp. lemon juice
  • 1 tbsp. sunflower oil, plus extra for greasing
  • 2 tbsp. rice syrup

Puree Ingredients:

  • 4 large carrots, boiled until soft, then drained well
  • 2 tbsp. olive oil
  • A handful of flat-leaf parsley
  • A pinch of Himalayan pink salt

Directions:

  1. Put the spinach and garlic into a blender and pulse until you have a rough puree.
  2. Place the buckwheat flour, rice flour, baking powder, and salt in a large bowl and mix well.
  3. Place the egg, milk, lemon juice, sunflower oil, and rice syrup in another bowl and mix well, then stir into the dry ingredients and mix gently until just combined, being careful not to overmix.
  4. Wipe a skillet lightly with oil and heat over medium flame.
  5. Place a poachette ring or pastry ring in the pan and ladle in 1 tablespoon of the pancake batter.
  6. Cook until air bubbles start to appear on the surface of the pancake.
  7. Do not turn until this point.
  8. Remove the mold, turn the pancake, and cook for about one more minute on the other side, until set.
  9. Repeat until all the batter is used and cooked.
  10. Blend the carrots, oil, a handful of parsley, and the salt until smooth.
  11. Serve this carrot puree with the pancakes and some salad leaves or just as an accompaniment to a delicious salad.

Source: Honestly Healthy for Life

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