Brunch

Parsley Pancakes

Nutrient rich, high in fibre, parsley pancakes served with yoghurt & cacao nibs.
Serves
2
Prep in
5 minutes
Cooks in
10 minutes

These green babies are packed with my favourite herby hero & do they taste great! 

They've got vitamins, minerals, antioxidants, fibre & protein to boot.

Key Facts

  • Packed full of vitamins & minerals
  • High in antioxidants
  • High in protein & fibre
  • Gluten free

Ingredients

  • 1.2 cup sweet potato purée or 1 banana
  • 2 eggs
  • 1 large handful parsley (or you could use spinach)
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup flour (I used cassava, but spelt, wholewheat, buckwheat or ground almonds work)
  • 1 heaped teaspoon collagen (I get mine from Bare Biology)
  • TO SERVE - yoghurt, chilli jam, cacao nibs, or almond butter

Preparation

01

Add all your pancake ingredients to a blender & whizz until smooth. Heat a pan on a medium flame then drop in 1 tablespoon portions per pancake. Leave to cook until bubbles appear then flip & cook for 30 seconds more.

02

Plate up, drizzle, decorate & dive in!

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Phoebe holding a tray of roasted vegetables