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green breakfast for lunch

January 2, 2010

Snow kept us from grocery shopping this morning, so we had slim pickings when it came time for lunch.  I used Heather as my inspiration and created Green Spelt Pancakes.

I went for a savory meal and topped mine with black-eyed pea hummus, which I made yesterday as my ticket to good luck in 2010.  The boy opted for a drizzle of agave nectar, which he calls “the other syrup.”  We both cleaned our plates:)

I used whatever we had left in the house, so my measurements are a little rough, but I plan on making them again so I will update the measurements with the next round.

¾ cup spelt flour

1 tsp baking powder

1 cup baby spinach

½ cup almond milk

2 tbsp tahini

¼ cup water

1 tbsp ground flax seeds

1/2  to 1 tbsp agave nectar

Sprinkle of salt

Dash of pepper (optional)

Combine the flour, baking powder, salt, and pepper in a bowl.  Blend baby spinach, almond milk, tahini, flax seeds, and agave nectar in a food processor (or blender or chop the baby spinach and mix by hand).  Pour the wet into the dry and mix.  Add the water to mixture to thin.   Cook on a skillet like any other pancake.  Devour.    

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One Comment leave one →
  1. January 2, 2010 10:55 pm

    Green pancakes made with tahini. Sounds like a perfect lunch to me. 🙂

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