In my mind, classic breakfast fare like pancakes and waffles can always be improved by adding a savory element. That could mean a deliberate amount of cheese getting thrown into the batter or serving up a side of crispy bacon to drag through all that maple syrupy goodness. Or it could mean a tumble of spring greens getting friendly with a barely-there batter—that’s what Anya Kassoff had in mind, at least, for her Asparagus & Leek Pancakes.
In her latest cookbook, Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, Kassoff puts her love for vegetables front and center. “I’m absolutely crazy about vegetables,” she tells us. “And I’m always trying to sneak them into my recipes, both savory and sweet. Adding tender spring asparagus and melted, silky leeks to a simple pancake batter seemed like a great way to do just that.”
These wonderful little pancakes immediately reminded me of my childhood favorite, jun: savory Korean pancakes often made with an assortment of scallions, seafood, vegetables, and meat. Kassoff’s veg-forward version celebrates the season, barely coating the asparagus and tender spinach leaves in spelt (or buckwheat) flour, before pan-frying until golden.
The game-changing ingredient? The incredible apple-miso mayo, which isn’t an actual mayo at all, since it doesn’t include eggs. Instead, the dipping sauce is blended up until emulsified like a mayo, and provides a delicious, mildly sweet note against the savory pancakes. (Good luck not finishing up the sauce by yourself!)
“These pancakes are perfect for this time of year, since they are mostly composed of spring produce, held together by a minimal amount of pancake batter,” says Kassoff. “I also prefer a savory breakfast over sweet, since I’ve noticed that it keeps me energized for much longer than anything sugary, and I can easily stay full until lunch.”
| 3 | tablespoons neutral coconut oil, divided |
| 1 | medium leek, white and pale green parts only, sliced |
| 1 | bunch (about 14 oz/400g or 16 fat spears) asparagus, tough ends removed, sliced |
| Sea salt and freshly ground black pepper | |
| 2 | cups watercress or spinach leaves |
| 1 | cup (100g) sprouted or whole-grain spelt flour or buckwheat flour |
| 1 1/2 | teaspoons baking powder |
| 1 | teaspoon maple syrup |
| 3/4 | cup warm water (1 cup, if using buckwheat flour) |
| 3 | tablespoons neutral coconut oil, divided |
| 1 | medium leek, white and pale green parts only, sliced |
| 1 | bunch (about 14 oz/400g or 16 fat spears) asparagus, tough ends removed, sliced |
| Sea salt and freshly ground black pepper | |
| 2 | cups watercress or spinach leaves |
| 1 | cup (100g) sprouted or whole-grain spelt flour or buckwheat flour |
| 1 1/2 | teaspoons baking powder |
| 1 | teaspoon maple syrup |
| 3/4 | cup warm water (1 cup, if using buckwheat flour) |
| 2 | medium apples, peeled, cored, and chopped |
| 1 | tablespoon apple cider vinegar |
| 1 | teaspoon coconut sugar or other sugar of choice |
| 3 | tablespoons purified water, plus more if needed |
| 2 | teaspoons Dijon mustard |
| 2 | teaspoons unpasteurized miso paste |
| 1/8 | teaspoon sriracha |
| 1 1/2 | teaspoons freshly squeezed lemon or lime juice |
| Freshly ground black pepper | |
| 1/3 | cup plus 1 tablespoon olive oil |
| Sea salt, to taste |
| 2 | medium apples, peeled, cored, and chopped |
| 1 | tablespoon apple cider vinegar |
| 1 | teaspoon coconut sugar or other sugar of choice |
| 3 | tablespoons purified water, plus more if needed |
| 2 | teaspoons Dijon mustard |
| 2 | teaspoons unpasteurized miso paste |
| 1/8 | teaspoon sriracha |
| 1 1/2 | teaspoons freshly squeezed lemon or lime juice |
| Freshly ground black pepper | |
| 1/3 | cup plus 1 tablespoon olive oil |
| Sea salt, to taste |
Do you lean more savory or sweet for breakfast? Let us know below!
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