Spinach Pancake and Lingonberry Jam
Spinach pancakes is a traditional Finnish everyday recipe that children love. Not only is it tasty but it is packed full of dark leafy greens for a boost of nutrition.
Ingredients
- Lingonberry Jam:
- 400 g (2 ⅔ cups) lingonberry
- 120 ml (½ cup) agave nectar
- 18 g (5 Tablespoons) chia seed
- Spinach Pancake:
- 500 ml (2 cups) unsweetened almond milk
- 30 ml (2 Tablespoons) extra virgin olive oil
- 170 g (1 medium) banana, peeled
- 150 g (2 cups) frozen spinach
- 100 g (4 cups) kale, stemmed
- 75 g (⅔ cup) rolled oats
- 110 g (¾ cup) buckwheat flour
- (1 teaspoon) baking powder
- (½ teaspoon) salt, optional
- (¼ teaspoon) ground black pepper
Directions
- For the jam: Place frozen lingonberries into a small sauce pan and heat over medium to medium-high heat for 3 - 5 minutes until color deepens and fruit just begins to break down and release juice.Place warmed berries and agave into Vitamix container and secure lid. Select Variable 1, start the machine and increase to its highest speed. Blend 30 seconds or until smooth. Pour mixture into a bowl or container and stir in chia seeds. Allow to sit at least 30 minutes in the fridge to set.
- For the pancakes: Place all the ingredients into the Vitamix® container in the order listed and secure the lid. Select Variable 1, start the machine and increase to its highest speed. Blend for 30 seconds using the tamper to push ingredients into the blade.
- Heat a non-stick frying pan over medium heat. Place 1/4 (60ml) of batter into the pan. Repeat to fill the pan. Cook 2 - 3 minutes or until small air pockets have formed throughout the pancake. Flip the pancakes and cook an additional 1 - 2 minutes. Repeat until all the batter is gone. Serve with jam.
Chef's Notes
- If the lingonberry jam is to sour add strawberrries to sweeten.
Ingredients
- Lingonberry Jam:
- 200 g (1 ⅓ cups) lingonberry
- 60 ml (¼ cup) agave nectar
- 10 g (3 Tablespoons) chia seed
- Spinach Pancake:
- 250 ml (1 cup) unsweetened almond milk
- (1 Tablespoon) extra virgin olive oil
- 85 g (½ medium) banana, peeled
- 75 g (1 cup) frozen spinach
- 50 g (2 cups) kale, stemmed
- 35 g (⅓ cup) rolled oats
- 55 g (⅓ cup) buckwheat flour
- (½ teaspoon) baking powder
- (¼ teaspoon) salt, optional
- (⅛ teaspoon) ground black pepper
Directions
- For the jam: Place frozen lingonberries into a small sauce pan and heat over medium to medium-high heat for 3 - 5 minutes until color deepens and fruit just begins to break down and release juice.Place warmed berries and agave into Vitamix container and secure lid. Select Variable 1, start the machine and increase to its highest speed. Blend 30 seconds or until smooth. Pour mixture into a bowl or container and stir in chia seeds. Allow to sit at least 30 minutes in the fridge to set.
- For the pancakes: Place all the ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1, start the machine and increase to its highest speed. Blend for 30 seconds using the tamper to push ingredients into the blade.
- Heat a non-stick frying pan over medium heat. Place 1/4 (60ml) of batter into the pan. Repeat to fill the pan. Cook 2 - 3 minutes or until small air pockets have formed throughout the pancake. Flip the pancakes and cook an additional 1 - 2 minutes. Repeat until all the batter is gone. Serve with jam.
Chef's Notes
- If the lingonberry jam is to sour add strawberrries to sweeten. Store leftover Lingonberry Jam in an airtight container and refrigerate.
Ingredients
- Lingonberry Jam:
- 200 g (1 ⅓ cups) lingonberry
- 60 ml (¼ cup) agave nectar
- 10 g (3 Tablespoons) chia seed
- Spinach Pancake:
- 250 ml (1 cup) unsweetened almond milk
- (1 Tablespoon) extra virgin olive oil
- 85 g (½ medium) banana, peeled
- 75 g (1 cup) frozen spinach
- 50 g (2 cups) kale, stemmed
- 35 g (⅓ cup) rolled oats
- 55 g (⅓ cup) buckwheat flour
- (½ teaspoon) baking powder
- (¼ teaspoon) salt, optional
- (⅛ teaspoon) ground black pepper
Directions
- For the jam: Place frozen lingonberries into a small sauce pan and heat over medium to medium-high heat for 3 - 5 minutes until color deepens and fruit just begins to break down and release juice.Place warmed berries and agave into Vitamix container and secure lid. Select Variable 1, start the machine and increase to its highest speed. Blend 30 seconds or until smooth. Pour mixture into a bowl or container and stir in chia seeds. Allow to sit at least 30 minutes in the fridge to set.
- For the pancakes: Place all the ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1, start the machine and increase to its highest speed. Blend for 30 seconds using the tamper to push ingredients into the blade.
- Heat a non-stick frying pan over medium heat. Place 1/4 (60ml) of batter into the pan. Repeat to fill the pan. Cook 2 - 3 minutes or until small air pockets have formed throughout the pancake. Flip the pancakes and cook an additional 1 - 2 minutes. Repeat until all the batter is gone. Serve with jam.
Chef's Notes
- If the lingonberry jam is to sour add strawberrries to sweeten. Store leftover Lingonberry Jam in an airtight container and refrigerate.
