Super green pancakes topped with pomegranate, beets, asparagus and a broccoli/avocado puree.

What this dish lacks in finesse it makes up for tenfold in flavour. I came back from a lovely morning run in the sun absolutely ravenous…. Beans on toast were looking like the fall out option but I pushed on through and managed to whip up some super green pancakes and juice.

pancake 1

For the batter:
1 cup almond milk
1 cup flour
Pinch of garlic and onion powder
Shake of salt
Spoon of coconut oil
Scoop of green powders (I have a large jar of all combined: spirulina, wheatgrass, barleygrass, chlorella, pea protein
Greens are optional but a nice addition to a post run nibble

Ladle into a heated pan on medium heat and let it do it’s thing, flip and serve up

pancake 2

Toppings:
I had half a cooked broccoli sitting idle in the fridge so I blitzed it in the food processor with the flesh of 1 avocado, 1 clove of garlic, salt/pep lemon juice and olive oil. Yummm….
Brazil nuts
Pomegranate seeds
Liberal sprinkle of Sea of Vitality​s delicious milled dillisk
Pickled beetroot
Asparagus spears sauteed in lemon and garlic

Delicious!

Absolutely worth guilting myself into passing up on the beans and toast. All powered up and set for the day

pancake 3

Love

Louise

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