Vegan Spinach Pancake | Eggless Pancake Recipe | Kids Lunch Box Recipe

Today, its another healthy kids' lunch box recipe which is sure going to surprise you. Its a Vegan pancake with a twist - adding spinach to make it more colourful as well as wholesome and nutritious. Nothing can beat the sense of contentment than watching your kid munch on the goodness of a healthy dish without all those fusses. My kids love pancakes and I had tried a few times, but I must admit, I could'nt make perfect pancakes until a while ago. Making a light, fluffy and delicious pancake was a real challenge. In an attempt to nail those pancakes, I browsed around for eggless pancake recipe while I fell in love with this pancake pic on a vegan cookbook and noted down the recipe. I was skeptical though as it did'nt have the mention of any egg-replacers and also made use of very little fats. But, trust me, this is one of the best Vegan pancake recipe which tastes as wonderful as it looks. Kids enjoy sharing these green goodies with their friends too!

Preparation time - 10mins

Cooking time - 15-20mins

Yields - 10, medium-sized pancakes

Ingredients :

Spinach - 1cup, packed

Whole wheat pastry flour (not regular atta) - 1&1/2cups

Baking powder - 3/4tsp

Baking soda - 1tsp

Salt - a pinch

Almond or Soya milk - 1cup

Sugar - 2tblsp

Applesauce - 1/2cup

Oil - 1tblsp + 2tblsp

Method :

1.  Wash and cut spinach finely and boil in just 3-4tblsp water for 5-7mins until soft. Drain the water and keep ready.

2.  Take flour, baking powder, baking soda and salt in a bowl and whisk to combine.Set aside.

3.  Add milk, sugar, applesauce, oil and boiled spinach into a blender and blend until smooth.

         

4.  Add the flour mixture to the blended wet ingredients and whisk gently so that there are no lumps seen. DO NOT overmix the batter. Also, DO NOT use electric mixer for whipping pancake batter. Wire whisk works great.

         

5.  Heat a skillet for 3-4mins, grease with oil and pour 1/2cup of batter. It should sizzle when the batter hits the skillet. DO NOT spread with the back of the cup as we do for dosa. Just pour and you will see the batter spreads itself into a lovely circular shape. Reduce the heat to medium and cook for about 2mins. 

6.  When bubbles start forming on the surface, gently slid a spatula to check if the bottom is browned to golden. Now, flip the pancake and cook for another 1-2mins.

         

Top it with fruits of your choice and serve with maple syrup,honey, peanut butter or chocolate. It stays soft and fluffy and my kids enjoy this healthy pancake for their lunch box.

Sending this to Blogging Marathon at Srivalli's space and Kids' delight hosted by Jayanthi.