Tag: pancakes

Green watercress Crepes (crepes de agrião)

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Green watercress Crepes.jpgHey guys, these crepes are a game changer. They are sweet but with no sugar,  full of flavor and incredible easy.

  • 2 flax eggs
  • watercress  (usually I put about 100g)
  • 500 g of rice milk (or other)
  • Pinch of salt
  • 100 g white flour
  • 150g wholemeal flour
  • 1 tsp of organic coconut oil (or olive oil)

Putt all the ingredients in a food processor and blitz until smooth. Heat a non-stick frying pan with a little of olive oil or coconut oil. Add a ladleful of the batter and swirl the pan until the batter completely coats the base. Cook until the top begins to appear dry then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement. cook for another minute or so on the other side and then transfer to a serving plate. Serve warm or cold with your favorite topping.

TIPS: Serve plain, with fruit, jam, butter nuts, chocolate, salad, tomato, hummus, etc.

To store, place in an airtight container or ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.

crepes de agrião
  • 2 ovos de linhaça 
  • agriões a gosto (normalmente ponho cerca de 100g)
  • 500 g leite de arroz (ou outro)
  • 1 pitada de sal
  • 100 g farinha branca
  • 150g. farinha integral
  • 1 c. sopa oleo de coco organico (ou azeite)

Triturar tudo. Aquecer uma frigideira anti aderente com um bocadinho de óleo de coco ou azeite. Assim que estiver quente, cobrir o fundo da frigideira com uma camada fina de massa. Usar uma colher para ajudar a virar. 

DICAS: Servir simples, com fruta, compotas, manteiga de frutos secos, chocolate, tomate, hummus, etc.

Guardar num numa embalagem de vidro, fica óptimo aquecido no dia seguinte.

vegan wholemeal beetroot pancakes (panquecas integrais de beterraba)

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  • 1 cup oat flour
  • 1 cup wholemeal flour
  • 1 cup any unsweetened dairy-free milk
  • 1 large raw beetroot
  • 3 flax eggs (1egg= 1 tablespoon of flaxseed flour+ 3 tablespoons water, let rest for 5 minutes to thicken)
  • 2 tablespoon sunflower seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

optional:

  • 2 teaspoons ground cinnamon
  • 1/2  teaspoon ground cardamom

Blend the beetroot with the milk  and the sunflower seeds until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth.

Put a few drops of olive oil in a large non-stick frying pan. Drop about 3-4 tbsp of the pancake mixture onto or pan over medium heat and cook for 3 minutes on each side.

Serve with your favourite pancake toppings!

Tips: just add more milk or oats till you have the right consistency.

PT:

  • 1 caneca de farinha de aveia
  • 1 caneca de farinha integral
  • 1 caneca de leite vegetal
  • 1  beterraba crua grande
  • 3 “ovos de linhaça (1 ovo = 1 colher de sopa de farinha de linhaça + 3 colheres de sopa de água, deixa de repousar por 5min)
  • 2 colheres de sopa de sementes de girassol
  • 1 colher de chá de fermento em pó
  • uma pitada de sal

opcional:

  • 2 colheres de chá de canela em pó
  • 1/2 colher (chá) de cardamomo moído

Liquidificar a beterraba com o leite e as sementes de girassol até ficar homogêneo. Numa tigela colocar este liquido com os restantes ingredientes e bater até que fique uma massa homogénea.

Colocar umas gotas de azeite numa frigideira anti-aderente. Colocar cerca de 3-4 colheres de sopa da mistura das panquecas e deixar cozinhar em lume médio  por 3 minutos de cada lado.

Servir com o recheio favorito!

Dicas: adicionar mais leite ou aveia para obter a consistência desejada.

Green wholemeal spinach Crepes (crepes integrais de espinafres)

6 Comments

 

2016-07-03 09.24.42.jpgThese spinach crepes are just amazing,  can’t really get enough of them. They are certainly one of the best I do. They are healthy, sweet but with NO sugar,  full of flavor and incredible easy to make.

  • 2 flax eggs
  • spinach  (about 200g, depends how much you like the spinach flavour)
  • 500g of rice milk (or other)
  • 1 tsp salt
  • 250g wholemeal flour
  • 1 tbsp olive oil

Putt all the ingredients in a food processor and blitz until smooth. Heat a non-stick frying pan with a little of olive oil or coconut oil. Add a ladleful of the batter and swirl the pan until the batter completely coats the base. Cook until the top begins to appear dry then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement. cook for another minute or so on the other side and then transfer to a serving plate. Serve warm or cold with your favorite topping.

TIPS: Serve plain, with fruit, jam, nut butter, chocolate, vegan cheese, tomato, hummus, etc.

To store, place in an airtight container or Ziploc bag. Will reheat well the next day.

PT:

  • 2 ovos de linhaça
  • Espinafres (normalmente ponho cerca de 200g, (depende do quanto gostas do sabor a espinafre)
  • 500g leite de arroz (ou outro)
  • 1 c. café de sal
  • 250g farinha integral
  • 1 c. sopa ou azeite

Triturar tudo. Aquecer uma frigideira anti aderente com um bocadinho de óleo de coco ou azeite. Assim que estiver quente, cobrir o fundo da frigideira com uma camada fina de massa. Usar uma colher para ajudar a virar. servir e rechear a gosto.

DICAS: Servir simples, com fruta, compotas, manteiga de frutos secos, chocolate, queijo vegano, salada, tomate, hummus, paste de azeitinas, etc.

Guardar numa embalagem de vidro, fica óptimo aquecido no dia seguinte.