Vegan Sweet Potato Pancake with Spinach

These pancakes are a bit denser than pancakes made with eggs, the sweet potato through the mixture gives them a delicious flavour and lovely rich colour.

I used soy milk but you can use whichever milk you prefer. The quinoa flour can be substituted for chickpea flour if preferred.

Ingredients

100 ml soy milk

25 g plain flour

25 g quinoa flour

50 g sweet potato, peeled, grated

1/4 onion, finely chopped

salt & pepper to season

2 tbsp olive oil

50 g baby spinach

15 g pine nuts

Method

1.  In a bowl, add milk, sift both flours into bowl and whisk together until combined. Stir in sweet potato and onion, season with salt & pepper, mix until well combined.

2.  Heat 1 tbsp oil in a frying pan over a medium/high heat. Pour 1/2 mixture into pan, spread mixture into a thin layer using the back of a spoon. Cook for 2-3 minutes on both sides. Remove to a plate lined with paper towels, keep warm. Add the other tbsp oil and repeat with remaining mixture.

3.  Meanwhile, place spinach in a small pan, add a splash of water, cook until just wilted. Remove and blot dry with paper towels.

4.  Return spinach to pan, add pine nuts and heat through. Spoon 1/2 spinach mix onto one half of each pancake, fold over. Serve immediately.