Savory Summer Pancake

This summery recipe pairs perfectly with a light soup or hearty salad. It also makes for a great brunch or 'packable' picnic! I topped ours with a vegan parmesan from follow your heart. It took this savory pancake right over the top!

Savory Summer Pancake
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  1. batter
  2. - 1 cup all purpose flour
  3. - 1 tsp sugar
  4. - 2 tablespoons baking powder
  5. - 1 teaspoon salt
  6. - 1 cup unsweetened almond milk
  7. - 2 tbs melted earth balance butter
  8. vegetable filling
  9. - 1 small onion
  10. - 1 tbs nutritional yeast
  11. - 1 bunch kale or rainbow chard
  12. - 1 tsp fresh thyme
  13. - * optional vegan parmesan
  1. Preheat oven to 450°F.
  2. Make batter. Add all ingredients to a mixer and blend until smooth.
  3. Thinly slice the onion and coarse chop the greens.
  4. Heat 1 TBS of olive or coconut oil in a cast iron skillet over medium heat. Add the onions and greens and saute ~ 5 - 7 minutes.
  5. Stir in the pancake batter, add the nutritional yeast and thyme and stir to combine.
  6. *Optional - sprinkle with vegan parmesan - yum!
  7. Bake until golden on top, about 30 minutes. You'll know it's done when a knife inserted into the middle comes out clean!
going home to roost

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