
Author Notes:
These are the perfect compromise when you want the eggs but you also want the pancakes. They're packed with so much great green stuff and they're perfect topped with a crispy fried egg!
Makes: 6 crepes
Ingredients
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1
cup white spelt flour
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1
teaspoon baking powder
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1/2
teaspoon salt
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1
teaspoon agave
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1
jalepeno, stem removed
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1
egg
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5
handfuls fresh parsley
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1
handful spinach
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1
handful mint
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1
teaspoon cider vinegar
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1
cup coconut milk
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1
tablespoon coconut oil
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1
egg per crepe
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1
handful fresh mint and parsley
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1
splash sriracha
In This Recipe
Directions
- In a food processor, combine the egg, coconut milk, coconut oil, cider vinegar, agave and all the greens and jalapeño. Blend until smooth.
- Add the flour, baking powder and salt. Blend again until smooth. You should have a pale green batter with flecks of the greens.
- Heat a frying pan on low heat. Grease the pan with an oiled paper towel. Scoop about 1/2 cup of batter into the pan and spread around the pan so it's a thin layer. When bubbles start to form (about 4 minutes), and the pancake has turned very green, use a spatula to flip it over for another 2 minutes.
- To serve, top each crepe with a crispy fried egg, half an avocado with a squeeze of lime, some freshly chopped parsley and mint and generous squirt of Sriracha.
- You can make the pancakes a day ahead and gently reheat them in foil in the oven or in the microwave.
More Great Recipes:
Crêpe|Coconut|Egg|Grains|Milk/Cream|Mint|Parsley|Vinegar|Fall|Father's Day|Mother's Day|Valentine's Day
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