A wonderful vegetarian dish suitable for breakfast or a light lunch. The pancakes are rolled up and filled with delicious homemade tomato chutney. Adding spinach to the batter mixture creates a vibran

Ingredients

115g / 4oz baby spinach leaves
200ml / 7 floz Rice Dream or Oat Dream
2 eggs
175g / 6oz plain flour or gluten free flour mix
Seasoning
Olive oil or coconut butter for frying
1 tbsp coconut butter
1 small red onion, chopped
2 garlic cloves, crushed
1tsp finely grated root ginger
400g /14oz can chopped plum tomatoes
1 red pepper, diced
1 tbsp xylitol or honey
1/2 tsp chilli powder
2 tbsp apple cider vinegar

Method

Make the filling:

1. Heat the coconut butter in a pan and sauté the onion, garlic and ginger for 2 minutes until softened.
2. Add the remaining ingredients and bring to a simmer.
3. Cook uncovered over a low heat for 20 minutes until thick and chunky.
4. Allow to cool. Place the spinach in a pan and cook over a low heat for a couple of minutes until wilted.
5. Drain through a sieve to remove excess moisture.

Make the pancakes:

1. Place the eggs, Rice Dream, flour and spinach in a food processor and blend to form a thick batter.
2. Season.
3. Over a high heat melt the coconut butter and swirl around the pan to cover.
4. Add 2 tbsp of the batter and swirl around the pan so that it is evenly coated with the batter.
5. After a 1-2 minutes turn it over and cook for another minute.
6. Remove from the pan.
7. Repeat to make eight pancakes.

And finally:

1. Divide the filling between each pancake and roll up.
2. Reheat the pancakes briefly in the oven, slice in half and serve.

Nutrition

Per serving:

Calories 289kcal
Protein 7.4g
Carbohydrates 41.8g
of which sugars 14.3g
Fat 10.7g
of which saturates 4.3g
Salt 0.3g