Spinach-Rye-Pancakes with a carrot-tofu cream

Light but nutritious lunch or dinner

Ingredients for about 4 big pancakes:

  • 50g Spinach
  • 150g Whole-grain Rye Flour (or any other whole-grain flour of your choice)
  • 150 ml Almond or soy milk
  • 150ml Water
    • Tip: If you use sparkling water, the pancakes turn out even more fluffy
  • 2 Eggs
    • Tip: You can leave out the eggs to make it vegan but then you need a really good pan and it’s more difficult to fry them.
  • Some olive oil
  • Pepper Salt
  • 10g baking powder

For the filling:

  • About 100g spinach
  • 1-2 avocados
  • 2 carrots
  • 50g Edamame
  • Some green onions

For the carrot tofu cream:

  • 1 Carrot
  • 50g silk tofu
  • ½ clove garlic
  • Pepper and Salt
  • Paprika powder
  • Optional: Some fresh ginger


1. Put all the ingredients for the pancakes into a high-power food processor. If it turns out too thick, add some more water.

2. Sautée the edamame and spinach with some olive oil in a pan and set aside

3. Prepare the other ingredients for your filling

4. Blend the tofu cream ingredients until creamy. There should not be any pieces left.

5. Heat the pan again and add some olive oil. Add your pancake dough and fry until slightly golden, then flip around

You can pour the pancake batter directly from the blender into the pan

Tip: If you see some bubbles on the surface, your pancake is ready to turn around

Pancake ready to flip

Pancake ready to flip

6. Place the finished pancake on a plate, add your prepared filling and sprinkle with carrot cream. Optional you can also add some chopped nuts on top, to get some crunchy texture

7. Enjoy :)