Spinach Beetroot Superfood Pancakes
SINCE Loudons opened in 2011 we’ve always offered a wide variety of food choices, with a real focus on dishes suitable for those with food allergies and intolerances. Being gluten and dairy free, these pancakes have become a firm favourite over the years. Earthy beetroot, a little kick of spice from the muhammara, and a cooling turmeric sour cream delivers a great marriage of flavours. Topped with peppery watercress and toasted almonds, these pancakes are a tasty and healthy way to start the day.
For more information visit: www.loudons.co.uk
Serves 4, makes 12 pancakes.
INGREDIENTS
For the red pepper muhammar: 170g cooked haricot beans 150g roasted red peppers
20ml olive oil
1tbsp maple syrup
1tbsp balsamic vinegar
1 garlic clove
1 red chilli
1tsp fennel seeds
Salt and pepper to taste
For the vegan turmeric sour cream:
145g vegetable oil
75ml soya milk
Pinch of salt
½ tsp dijon mustard
1tbsp lemon juice
½ tsp ground turmeric
For the herb oil:
2g fresh dill
2g fresh tarragon
60ml olive oil
Pinch of salt and Pepper
For the superfood pancakes: 360g gluten-free flour
1 red onion
1tsp gluten-free baking powder 4 eggs
450ml soya milk
3 garlic cloves
1 red chilli, de-seeded
200g fresh beetroot, peeled and grated
250g frozen spinach
2 tsp salt
To garnish:
Flaked toasted almonds Watercress
METHOD
1 Finely chop the chillies, roasted red peppers and garlic, add to a food processor with all the other ingredients, excluding the fennel seeds, and blend to a paste.
2 Dry roast the fennel seeds for 2 to 3 minutes in a frying pan add to the paste. Mix well.
For the vegan turmeric sour cream:
1 Place all of the ingredients into a jug. Using a hand blender, blend until thick. You might need to add a little water if it is too thick.
For the herb oil:
Finely chop the dill and tarragon and place into a small bowl with the salt and pepper, add the oil and mix well.
For the superfood pancakes:
1 Defrost the spinach and squeeze out any excess water. Peel and grate the beetroot. Place both into a jug or mixing bowl.
2 Finely chop the red onion, garlic and chillies and add to the spinach and beetroot.
3 Add the rest of the ingredients to the mix and blend until smooth using a hand blender.
4 Cook the pancakes in batches in a lightly oiled non-stick frying pan on a medium heat for 2 to 3 minutes on each side, or until golden in colour.
To serve:
1 Divide the turmeric sour cream between four plates plate forming a ring on each plate.
2 Remove the pancakes from oven and place one pancake in the middle of the plate.
3 Spread 40g of the muhammara on each pancake, place second pancake on top and repeat until all pancakes have been used.
4 Top pancakes with flaked toasted almonds and watercress, drizzle with the herb oil and enjoy.