Spring blossom and veggie pancake
Eat Whole 2 Thrive @EatWhole2Thrive
Spring is so breathtaking here at southern Appalachian. I feel it is so much of a waste if I don't integrate the natural blossoms into my morning routine. The highlights of this recipe are dandelion blossoms, soybean sprouts, garlic chives, and mugwort shoots. All ingredients remind me of the gifts of the spring.
Spring blossom and veggie pancake
Spring is so breathtaking here at southern Appalachian. I feel it is so much of a waste if I don't integrate the natural blossoms into my morning routine. The highlights of this recipe are dandelion blossoms, soybean sprouts, garlic chives, and mugwort shoots. All ingredients remind me of the gifts of the spring.
Cooking Instructions
- 1
Make soybean or mung bean sprouts 5 to 7 days ahead.
- 2
Mix spelt flour into sourdough starter. Add water until the consistency reach pancake batter. Sit it on the countertop overnight to ferment.
- 3
Next morning, add white flour into the batter.
- 4
Rinse dandelion blossoms, cut off the green ends if you have time.
- 5
Stir in dandelion blossoms, and the rest of other ingredients.
- 6
Heat up 1 tablespoon of olive oil on a flat pan. Dump the whole thick mixure into the pan and flattern it with a spachula. Cook until golden on both sides. Sprinkle with cheese if you like. Serve hot.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
Read more Similar Recipes
-
Baked Scallion Veggie Pancake Baked Scallion Veggie Pancake
Inspired by pan-fried Chinese scallion pancakes, this tasty adapted version is time-saving and low in fat. Great for breakfast or a light meal. Substitute or add your favourite veggies to your liking.
-
Sourdough kimchi vegetable pancakes Sourdough kimchi vegetable pancakes
This is a healthy way of transforming traditional Korean kimchi pancakes into whole grain awesome. Sourdough starter will take a few days to culture depending on the climate in your area, needs some practice to find the perfect balance of your own flavor (sourness) profile.
-
Mango Pancake Mango Pancake
After awhile being absent, today I am coming back with a dessert recipe. Creamy freshly mango pancake, l believe this dessert is originated from Hong Kong. This dessert is the best dessert to die for. The fresh mango layers topped with sweet whipped cream then wrapped in a thin sweet yellow bright crepe, folded into pillow-shaped or envelope. It’s very easy to make and inexpensive ingredients. Wanna try????Let’s see the recipe.
-
Eggless Beetroot pancake Eggless Beetroot pancake
#Heart#Heartychallenge#egglessbeetrootpancake♥️Valentines Day special Breakfast! Eggless Beet Pancakes🥞. Red is the color of Passionate Love💝, Blood and power. Why make it with artificial colours?Your family Health is important than appealing colours✅ This day is about sharing care & love💕! Most of the Red food dye is made with Red Bugs & from byproducts of coal & petroleum!!😯 Make your loved ones a hearthier dessert💗. Artificial colour causes many health issues in the long run. Lets start using Natural Beetroot powder, carrot powder & saffron etc to create colours which adds up nutrition.♻️Stay healthy & be a role model for your kids to be healthy!!👍🏻 Spread Love ♥️ & Positivity😇
-
Scallion Pancakes Scallion Pancakes
My 100th recipe! 🥳 Scallion pancakes are one of our favorite dim sum dishes, and I really wanted to learn how to make them at home. They are a bit of work, but my family and I really enjoyed these! I feel like I still need to perfect my cooking technique to get really flaky layers, but that’s just an excuse to make more pancakes! 😋 #GlobalApron Week 3 Spring Onions#Chinese #Appetizer #Snack #Savory
-
Scallion Pancakes Scallion Pancakes
As a child, I remember eating these light, flaky, crispy pancakes and thinking I enjoyed them more than the sweet breakfast version. This is still true today as I take a bite drizzled with sesame oil. With a bit of practice, anyone can make these delicious scallion pancakes.
-
Zucchini Pancake Zucchini Pancake
When I core the zucchini or squash for dolma the heart usually I make it pancake batter with but we eat it with yogurt a meal by it self and it does not count as breakfast
-
Sourdough Apple Pancakes 老面苹果小松饼 Sourdough Apple Pancakes 老面苹果小松饼
October is the best season to enjoy a variety of apples. Even though apples have a relatively long shelf life without a refrigerator, you would like a good way to consume them other than apple pie.Here I combine the ideas of southern fried apples with sourdough pancake making to make this delicious and nutritious receipe. -
Wheat & Egg-free Rice Flour and Soy Milk Pancakes Wheat & Egg-free Rice Flour and Soy Milk Pancakes
My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown.I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio
-
Tofu and Cheese Savory Pancakes with Bean Sprouts and Tuna Tofu and Cheese Savory Pancakes with Bean Sprouts and Tuna
I wanted to create a healthy recipe, so here it is!If you season it well with salt and pepper, it's delicious just on its own without additional sauce.It's also delicious with Japanese Worcestershire-style sauce or ponzu! Recipe by EnjoyKitchen -
Rice Pancake Rice Pancake
There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like.
-
Mango Pancakes Mango Pancakes
Mango season is not over yet!(Atleast not in the north of India)Have you tried the mango pancakes this season? If not, then you must before the fresh juicy mangoes are gone.I made them for the first time as khanalazex mango series motivated me to try this once and it was worth. I modulated the recipe according to my needs so you can scroll down to check it.Now I used mango sauce and mango pieces as the toppings of these Pancakes because they were actually giving the real taste to these pancakes. So DO NOT skip this step.Also if you love this, American breakfast dish i.e. Pancakes, then you should try this version. If somehow, you are out of fresh mangoes, feel free to use the frozen ones.The recipe below can easily serve 4-5 people.Do check out my kind of healthy mango Pancakes and lemme know your thoughts about it.#nonindian
More Recipes
- Swiss Meringue Buttercream
- Eggplants with Tuscan Seasoning
- Quick Salsa
- Red, White, and Blue Chicken Salad
- Steak and Potato Cream Soup in Slow Cooker
- Chilli Egg chapathi scramble
- Soyabean kabab
- Sooji Gur Ka Halwa (Semolina Jaggery Pudding) – Healthy Dessert
- Choco Coffee Kit Kat Cake – It's Our Son’s Birthday
- Dink ke Laddoo
https://cookpad.wasmer.app/us/recipes/4896186
Comments