Creamy Spinach and Cashew Ricotta Pancakes by The Happy Pear!

When I was in Dublin earlier this year for a gig I discovered the Happy Pears cafe in the airport. As far as I am aware, the worlds first vegan cafe in an airport! And it was incredible, the food was so fresh, healthy and flavoursome, which lets be honest is a rarity for airport food! I have been following the two brothers for years and frequently cook their recipes at home, they are always easy to follow and the results are always so easy to produce and so tasty! So its a real pleasure to have this months recipe of the month from these two brothers who are forging the way for the Vegan movement in Ireland.

Vic x

Takes 10-15 mins to make

Serves 1-2 (makes 3 stuffed pancakes)

Ingredients

Spinach and cashew ricotta

130g cashew nuts

100ml water

Pinch salt

Pinch garlic powder

100g spinach wilted and drained

Socca – chickpea flour savoury pancake

120g gram flour (chickpea flour) OR flour of choice

250ml veg stock

2 tbsp ground flax seeds/ 1/2 banana

Pinch salt

1 tsp baking powder

Method

For the Spinach and Ricotta

Soak the cashew nuts in a bowl covered with just boiled water and leave them to soak for 10 mins or overnight if you have the time.

Drain and give them a good rinse before blending.

For the ricotta, simply add the rinsed soaked cashew nuts into the blender along with the water, garlic powder, salt and blend until super smooth. If the cream is a little lumpy it may be because your blender is not strong enough, in which case you can put the whole mixture through a sieve to get the creamy sauce and keep the left overs for something else.

To wilt the spinach just add to a pot with 50 ml of water and put the lid on, leave to wilt for 3 mins until all the leaves have cooked down.

Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture. Next, rough chop the spinach and gently fold it through the cashew cream in a large bowl.

For the Pancakes

Sieve the gram flour into a large bowl, add the rest of the ingredient and mix well. Alternatively you can add everything into a blender and blend until smooth.

Heat a non stick pan on high heat. Once hot reduce to a medium heat.

Drop in a dollop of your pancake mixture and ensure to spread it out evenly so there is a thin evenly spread coating.

Leave each pancake to cook until it starts to bubble a little and turn golden. Use a silicone spatula to turn the pancake and repeat on the other side.

Repeat with the rest of your batter.

Top with a generous covering of the spinach ricotta cream and decorate with some sliced red chilli – enjoy these are delicious!

The Happy Skin course features expert skincare advice from Ireland’s leading skincare expert and founder of Skin Nerd, Jennifer Rock, and Dr Gemma Newman, a plant-based GP with a specialist interest in women’s health.

As well as informative course notes and videos, the course is also packed with tailored meal plans and handy shopping lists, and there is a private supportive online community where you can meet like-minded people and tune into weekly Q&As with Jennifer and Gemma.

The Happy Pear are currently offering 55% off the course, to help you get back on track with your health and wellness during these challenging times, you can sign up and find out more here: https://www.happypearcourses.com/happyskin

Thousands of people have improved their health and wellbeing on this online courses, and with 12 months access to the content, there is plenty of time to make the changes that will lead to you feeling and looking your best. So what are you waiting for? Join Happy Pear today and boost your skin’s health!

You can also follow the Happy Pear on Instagram here Or Facebook here and find loads of their amazing recipes on their Youtube channel here