Ingredients (2 people)
For the pancakes
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120 g whole wheat flour or spelt flour
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½ tsp spirulina powder
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1 egg
(or 1 tbsp ground flaxseed + 3 tbsp water for vegan) -
250 ml milk or plant-based milk
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Pinch of salt
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1 tbsp olive oil (for frying)
For the filling
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1 courgette, in thin slices
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1 red onion, in half rings
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150 g mushrooms, sliced
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1 tsp dried thyme or oregano
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Salt and pepper to taste
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1 avocado, sliced
Optional
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Hummus or (plant-based) yogurt
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Arugula or spinach
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Feta or vegan feta
Preparation
Mix the flour and salt in a bowl. Mix the spirulina in a small bowl with a splash of milk until a smooth paste forms and add this to the flour.
Add the egg and the rest of the milk and whisk until a smooth batter forms. Let the batter rest for 10 minutes.
Meanwhile, heat a pan with a little olive oil and sauté the zucchini, onion, and mushrooms over medium heat until soft and lightly golden. Season with thyme, salt, and pepper. Set aside.
Heat a frying pan with a little oil. Pour a spoonful of batter into the pan and cook thin pancakes on both sides until done.
Top the pancakes with the sautéed vegetables and avocado. Optionally add some hummus, yogurt, or feta. Fold in half or roll up and serve immediately.
Why this recipe works well with spirulina
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½ teaspoon is mild and suitable for daily use
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The green color is present without an overpowering taste
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Spirulina fits here as a natural supplement, not as the main player
Variation tips
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Add garlic or smoked paprika powder to the vegetables
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Make small pancakes for shared dining
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Use chickpea flour for a gluten-free version
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Serve with a fresh lemon-yogurt sauce