Ingredients
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Spinach pancake
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500 g spinachfrozen
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125 g dairy-free margarine
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1.5 l unsweetened soy milk
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500 g unsweetened soy yoghurt
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300 g all-purpose wheat flour
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200 g chickpea flour
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20 g baking powder
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30 g sugar
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10 g iodised salt
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Apple and lingonberry compote
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300 g lingonberryfrozen
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300 g diced applesfrozen
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50 g sugar
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1300 g lingonberry jam
Directions
Portion size: 150 grams
Yield from 20 portion recipe: 3.000 kg
Vegan
Allergens: soy, gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains soy, Contains allergens
NOTE! The nutritional information listed under this recipe applies only to the spinach pancake. The nutritional information for the apple and lingonberry compote can be found under this recipe.
Carbon footprint per portion (spinach pancake 150 g, compote 100 g and mashed potatoes 240 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Take the spinach out to thaw in a cold room well in advance. Melt the margarine. Mix all the pancake ingredients together. Pour the batter into GN containers (2 x GN 1/1) lined with baking paper. Bake at 165 °C for approximately 30 minutes.
Mix all the compote ingredients together.
TIP! Instead of chickpea flour, you can also use Finnish broad bean flour for the pancake.
NOTE! The recipe is also suitable for cold preparation if you pay attention to the temperature of the melted margarine or use oil instead.
Serve the spinach pancake with the apple and lingonberry compote and mashed potatoes.
