These vegan Red Chard Pancakes are ultra delicious and satisfying along with being packed with nutrition. Its kid friendly and a great way to include this iron rich veggie into our diet. A perfect winter morning breakfast for the entire family.
This is insanely delicious and I being a recipe creator never thought that this experiment would turn out to be so …….. I am speechless because I can still feel the taste lingering in my mouth.
To top it all it falls under the category of super healthy and divine weekend brunch. Once you try these pancakes you don’t have to worry about feeding added nutrition to your pancakes loving family.
These are absolutely outstanding and so unique. This breakfast is gonna make all the moms happy and achieved.
I had a huge bunch of fresh red chard leaves sitting in my refrigerator ready to be used immediately. After having no time for thinking I processed the red chard.
As soon as I served this brunch to my family, they were skeptical. But gradually I convinced them to try it. And all was gone within minutes.
I was super happy and totally encouraged to share this Red Chard Pancakes recipe with you all.
Ingredients for Red Chard Pancakes
I have used these easily available ingredients which you may buy from any local grocery store.
Spelt flour – This is fiber rich especially if we use whole grain spelt flour but you may substitute it with whole wheat flour also.
red chard – its an iron rich red colored leafy vegetables. It tastes bitter as raw but when cooked properly it adds al lot of color and taste to this recipe.
walnuts – this adds healthy fats to this pancake recipe.
almond milk – any dairy free milk works here.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Red Chard Pancakes
Firstly, in a food processor, I shredded red chard and kept it aside.
Secondly, in a mixing bowl, I combined spelt flour, baking powder, salt, walnuts and red chard and mixed it well.
Next, I mashed the bananas in a another bowl and mixed in vanilla extract, olive oil and almond milk in it.
Thereafter, I folded in the dry ingredients into the wet ingredients and whipped it into a batter.
Afterwards, I heated a nonstick pan and greased it with a cooking spray.
Then, I poured about 1/4 cup of the batter onto the pan and shaped it round.
Later, when the bottom was cooked, I flipped it over to the other side with a spatula to cook again.
Once done I served it with lots of maple syrup and fresh fruits.
It was so good that I went on digging on my pancake stack until the whole plate was empty.
I was full and craved for more. These pancakes were soooo gooood that my 3 year old also ate her serving leaving me super satisfied.
I finally managed to feed my family nutrient packed and iron rich leafy vegetable.
These tastes best when served immediately. However, you may refrigerate the leftovers for 2-3 days in a container. Warm it well before serving.
You may use swiss chard or rainbow chard instead as well. The color and the presentation may change but will still taste the same.
Yes, I sweetened the batter with banana to make it super healthy.
My other pancake recipes that might interest you:
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Red Chard Pancakes
- In a mixing bowl combine spelt flour, baking powder, salt, walnuts and red chard and mix well.
- In another bowl mash bananas and mix in vanilla extract, olive oil and almond milk.
- Now fold in the wet ingredients into the dry ingredients.
- Heat a nonstick pan and grease it. Pour ¼ cup of the batter onto the prepared pan and shape it round. Let it cook until the bottom starts to brown. Flip on the other side and cook again until brown.
- Serve warm with sprinkled vanilla powder and loaded with your choice of fruits and raw nuts and pour maple syrup and enjoy.
- In a crush mode in the food processor grind red chard. Then measure it to 1 1/2 cups.
- Measure walnuts after crushing and crush as fine as possible but do not grind.
- I always mash bananas in a food processor so it’s easy to mix with the dry ingredients.
- If you eat these pancakes with maple syrup then no sweetener required to be mixed in the batter if your bananas are sweet enough or else add your choice of sweetener according to taste.
- This recipe yields 10 pancakes and serves 5.