Perfect veggie loaded pancakes for lunchboxes! Great for little hands, and an easy way to introduce Brussels sprouts in a familiar way. Familiarity can be key to trying new foods, whether it be flavours, shapes, colours or textures. You’ll love how quick it is to whip up a batch of these pancakes, and either freeze the leftovers, or pop them in tomorrows lunchbox.
Preparation time: 10 mins
Cooking time: 10 mins
Ingredients
3 cups of Brussels sprouts, shredded (mandolin or food processor is quickest)
1/2 cup plain spelt flour (or gluten free alternative)
4 eggs
1 tsp tamari or coconut aminos
1 tsp sesame oil
3/4 cup water or stock
2 spring onions (scallions) finely chopped
2 tbsp olive or coconut oil
To serve:
1 tbsp sesame seeds
Mayonnaise
Instructions
- Combine the spelt flour, eggs, tamari, sesame oil and enough water to make a smooth batter.
- Stir through the shredded Brussels sprouts and spring onions.
- Heat the oil in a large fry pan over medium heat. Add tablespoonfuls of the pancake mixture to the pan. Cook for a few minutes until golden. Flip the pancakes and cook until golden and cooked through.
- Serve with sesame seeds and mayonnaise.
Notes
- For some extra protein and to use up some leftovers, add in some chopped cooked pork or chicken.
- This recipe also works with finely shredded cabbage or Tuscan kale. You can even swap out the Brussels sprouts completely and add in some peas or corn.
- For more ways to get some greens into your lunchboxes, check out our 50 Ways With Greens ebook
Recipe by Bree Jenner – The Simple Lunchbox