Green Pancakes with Spirulina and Almond Milk
10
portions10
minutes10
minutes620
kcal20
minutesPancakes aren’t just for gourmet Sundays: this spirulina version is ideal for starting the day with a healthy, original and nourishing breakfast. Spirulina adds a beautiful green color and is rich in proteins, vitamins and minerals. Accompanied by fresh fruit and a drizzle of maple syrup, these pancakes are both delicious and energizing.
Ingrédients
120 g wholemeal or spelt flour
1 teaspoon spirulina powder
1 tablespoon coconut sugar (or other natural sweetener)
1 teaspoon baking powder
1 pinch salt
200 ml almond milk (unsweetened)
1 egg (or 1 tablespoon flaxseed mixed with 3 tablespoons water for a vegan version)
1 tablespoon melted coconut oil (or neutral oil)
Instructions
- elange of dry ingredients : In a large bowl, combine the flour, spirulina, coconut sugar, baking powder and salt.
- Adding liquid ingredients : In a separate bowl, beat the egg with the almond milk and melted coconut oil. Stir this liquid mixture into the dry ingredients until smooth. Don’t overmix to avoid making the pancakes dense.
- Cooking : Heat a non-stick frying pan over medium heat and lightly grease with a little coconut oil. Pour a small ladleful of batter into each pancake. Cook for 2-3 minutes until bubbles form on the surface, then turn over and cook for a further 1-2 minutes.
- Dressage : Stack the pancakes on a plate and serve with fresh fruit, maple syrup or a spoonful of plant-based yoghurt.
Notes
- Add a pinch of vanilla or cinnamon to the dough for a subtle fragrance.
- You can also incorporate dark chocolate chips or chia seeds for an extra nutritional boost.
These green spirulina pancakes are perfect for a balanced breakfast or a colorful brunch. Their fluffy texture and light taste go wonderfully well with sweet or even savory toppings. A great way to incorporate a superfood into your daily routine!
