We all want to eat more healthy greens, but we also REALLY want our nuggets too. This recipe has it all. Beautiful spinach pancake wraps with rainbow vegetables and crispy, golden nuggets. They’re so good, it’s good.
40 Min
2
This is one of those recipes that is great for using those leftover greens in your fridge. Try using bell peppers, cucumber, fried cauliflower, broccoli, salad or anything you have lying around in your wraps to reduce food waste.
This is one of those recipes that is great for using those leftover greens in your fridge. Try using bell peppers, cucumber, fried cauliflower, broccoli, salad or anything you have lying around in your wraps to reduce food waste.
What to buy?
Checklist
- 1 pack of Like Nuggets
- Oil for frying pancakes and nuggets
- 130g wheat flour
- 200g of fresh spinach – rinsed and drained (frozen will work too, just thaw and drain well)
- 250ml plant milk (we used soy)
- Pinch of salt
- 2 medium carrots - grated
- 1 avocado – in thin slices
- 8 cherry tomatoes – cut in quarters
- 100g red cabbage – thinly sliced
- 200ml of your favourite hummus (we used a beet hummus, because it’s SO pretty)
Let's do this!
Let's do this!
- Let’s make pancakes. Add the flour, plant milk, salt and spinach to a blender. Blend on high until the mixture is similar to a green smoothie.
- To bake the pancakes add a little oil to a medium hot pan and pour about a tablespoon of batter in. Tip the pan to spread the batter and make a thin pancake. Once the batter is cooked through, use a spatula to flip it then cook for a little more. These don’t need to get very golden as we want the green to stand out.
- Once you have made 4-6 pancakes, fry your Like Nuggets in a little oil until crispy and golden.
- Serve your wraps with your favourite chopped vegetables, hummus and nuggets
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