Filled Green Protein Pancakes

a green, protein-packed meal for your lunch break

filled savory pancakes topped with avocados, peas, and red cabbage on an off-white plate.
Goal muscle_building
Total time 15 mins
Difficulty Easy
Nutritional value (per portion)
kcal 424
Protein 24 g
Fat 26 g
CARBOHYDRATES 16 g
Ingredients …

2 Persons

You will need

1.
For the pancakes:
15 g coriander
15 g parsley
135 ml water
135 ml oat milk
1 pinch salt
pepper

2.
For the filling:
30 g red cabbage
1 tsp rice vinegar
1 avocado
1 tsp lemon juice
30 g cocktail tomatoes
1 tbsp vegan pesto
1 handful baby spinach
20 g frozen peas, thawed
optional topping roasted pine nuts

Filled Green Protein Pancakes

a green, protein-packed meal for your lunch break

By: Anne-Sophie Hoffman
Some like it green! And if you think it’s not easy being green when you’re a pancake, we’re here to change your mind. A mix of fresh herbs will have sweet pancakes turning green with envy after just one look at our protein crepes. You want filling? We got filling! Fresh red cabbage and creamy avocados make this protein-rich recipe one to try next time you’re pressed for time for a lunch break!

Preparation

  • Ingredients:
    30 g red cabbage, 1 tsp rice vinegar, 1 pinch salt
    Grate the red cabbage finely or slice into thin strips. Put into a medium-sized bowl with the rice vinegar and a pinch of salt. Set aside.
  • Ingredients:
    1  avocado, 1 tsp lemon juice, 1 pinch salt, pepper
    Slice the avocado open through the middle and remove the pit. Puree the avocado. Season with lemon juice, salt, and pepper. Set aside.
  • Ingredients:
    15 g coriander, 15 g parsley, 135 ml water, 135 ml oat milk
    Use a stick blender to puree the coriander, parsley, water, and oat milk.
  • Ingredients:
    110 g Vegan Protein Pancakes, ! pinch salt
    Put the Protein Pancakes mix, salt, and green herb drink into a bowl. Mix or whisk well until thoroughly and smoothly blended.
  • Ingredients:
    0.5 tsp Coconut oil
    Heat the Coconut Oil in a non-stick pan on medium-high heat.
  • Pour a quarter of the batter into the pan. Cook for 3-4 minutes. Flip it and cook for another 1-2 minutes.
  • Ingredients:
    20 g cocktail tomaten
    While the pancake is cooking, quarter the cocktail tomatoes.
  • Ingredients:
    1 handful baby spinach, 20 g peas, 1 tbsp pesto
    Now put together the filled green pancakes. Spread the avocado cream on each pancake. Add the cabbage, baby spinach, peas, and cocktail tomatoes. Top with pesto. Fold the pancake in half like an omelet.
  • Garnish with fresh herbs and roasted pine nuts to taste.
    Gefüllter veganer Pfannkuchen
  • Enjoy!
Our tip Filled Green Protein Pancakes

Our Tip: Savory Zucchini Pancakes

If these green monsters have got you seeing everything green, try your hand at our zucchini pancakes. Or vegan rainbow wraps. Okay, the sky's the limit!
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