Mexican breakfast pancakes!

Final day of using up whatever food we had available in the house resulted in… this breakfast! It wasn’t half bad. We’ll be making it again for sure. Therefore it’s a ‘recipe worth repeating’ (haw haw haw).

Mexican breakfast pancakes (serves 2, generously)


For the pancakes:

  • 1 cup wholemeal flour
  • 1 1/4 cups water
  • 1 tsp baking powder
  • 1 tbsp nutritional/savoury yeast flakes (optional, tastes good though)
  • 1 tbsp chia seeds (cornflour works if you’re poor)
  • 2 blocks (~60g) frozen spinach, thawed
  • 2 tsp soy sauce

For the salsa:

  • 1 clove garlic, smashed and chopped finely
  • 2 roma tomatoes, diced
  • 1/4 red capsicum, diced
  • 1/2 cup corn kernels (I used tinned ones)
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 1/2 tsp paprika
  • a pinch of cayenne pepper (this shit is strong)
  • A tbsp of good olive oil, or oil from a jar of artichokes or sundried tomatoes
  • Salt and fresh cracked pepper


For the pancakes:

  1. Mix flour, water, baking powder, nooch, chia and soy sauce with electric beaters in a bowl. Stir through spinach until it’s well mixed in.
  2. Heat a little oil on a skillet, on medium heat and fry heaped dessert-spoonfuls, spreading the batter out a bit with the back of the spoon. They’ll take a minute or so each side. Stack on a plate layering with paper towel to keep warm and absorb oil.
  3. Serve with salsa. And a good crack of salt and pepper on top to make those flavours party.

For the salsa:

  1. Mix.
  2. Taste.
  3. Season.

For the mess:

  1. Keep boyfriend on hand to clean the kitchen.

looks a bit fancy too, don't you agree?


2 thoughts on “Mexican breakfast pancakes!

  1. Pingback: Recipe Wednesday: Ingredient Spotlight – Potatoes | Healthy Living Blogs

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