It can sometimes be hard to come up with new ideas for side dishes. The typical side dishes usually are rice, pasta, potatoes or salad. But what if you want something more interesting than that, but still very easy to make? I have a delicious option for you – potato and spinach vegan pancakes!
Pancakes usually are associated with something sweet. But they can be really delicious also made as a salty dish. It’s not obligatory to use these pancakes as a side dish. Since they contain potatoes, they can fill you up quite quickly. So, if you want, feel free to use these vegan potato pancakes also as a main dish. Enjoy them as they are or eat them together with some dip like my fresh and spicy veggie dip. Or, if you’re in a mood of experimenting in kitchen, bake these pancakes in a very small size and create some delicious finger food type of snacks. In short – let your imagination guide you!
Choose the flavor of your potato and spinach vegan pancakes
Just like regular sweet pancakes, also these potato and spinach vegan pancakes are very easy to prepare. You’ll need potatoes, spinach, some garlic, flour, unsweetened plant-based milk, oil for cooking and different spices of your choice. Lower, in the recipe instruction section, you’ll find the information which type of spices I used. But feel free to use the ones that you like the most. And use them as much as you want! I used just a small amount of each of the spices, so my potato and spinach vegan pancakes had a mild flavor with some light notes of spiciness. But if you love spicy food, since potatoes and spinach itself in general do not have a strong flavor, feel free to add a lot of spices.
How to make your potato and spinach vegan pancakes crispy
The preparation process of the pancakes itself is very easy. You start by grating the potatoes and getting rid of their liquid. This step is very important in order to increase the crispiness of your salty vegan pancakes. Then add some cut spinach, garlic, flour, spices of your choice and unsweetened plant-based milk. Mix all the ingredients together and bake the pancakes in a small amount of oil on a medium heat/flame. To make your vegan potato pancakes even more crispy, try to bake them quite thin. Once they’re golden on both sides, your pancakes are ready. Oh, by the way – you can enjoy them hot and cold. In either way they taste great!
Specky in general is not interested in any of the ingredients of this recipe. So, this time he was not running around my feet while I was preparing these pancakes. Instead he did his usual thingy that he does every time when it’s hot – he spreads his fluffy belly over cold tiles in order to cool himself. So, if I’m preparing this recipe in a hot day, I get not one, but two types of pancakes! – Potato and spinach vegan pancakes on my plate and a bunny-pancake on my floor!
I’m more than sure that you already have at home most of the ingredients to prepare these potato and spinach vegan pancakes. And if you usually don’t like to follow recipes step by step, this is your chance to adapt these pancakes to your taste by experimenting with spices! Eat these potato and spinach vegan pancakes hot or cold. Use them as a side dish or main dish. Or even create delicious finger food snacks! Find your favorite way how to enjoy these potato pancakes that are:
-
vegan
- crispy
- easy to make
- filling
- adjustable to your taste
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
pancakes* (check notes)
|
- 800 g of potatoes
- 100 g of fresh spinach
- 200 g of whole wheat flour
- 3 cloves of garlic
- 400 ml of unsweetened non-dairy milk (I used soy milk)
- pinch of salt and pepper, plus other spices of your choice (I used garlic powder and onion powder)
- oil for cooking
Ingredients
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|
- wash and peel the potatoes and then shred them in a food processor or by using a vegetable grater with small holes;
- wrap the shredded potatoes in a clean towel and squeeze out as much of the liquid as you can. Transfer the potatoes to a bowl;
- cut the spinach in thin strips and add to the potatoes together with crushed garlic and whole wheat flour. Mix everything together;
- add non-dairy milk and mix until a tick, sticky mixture is obtained. Add salt, pepper and spices of your choice and mix again;
- heat up a bit of oil on a frying pan, place a small amount of the mixture on the hot frying pan by creating a pancake shape and flatten each pancake with a spoon to make it even more crispy. Bake the pancakes on medium heat/flame until both sides are golden brown (approximately 3 minutes each side);
- place the baked pancakes on a paper towel to remove excess oil. Continue and repeat with the remaining mixture.
* diameter of a single pancake – around 7 cm/2.75”
About how many potatoes are 800g of potatoes?
Thanks!
I’d say that 800 grams is about 4 medium size potatoes 🙂