#MeatlessMonday: GF Basil Asparagus Savory Pancakes with Egg

Good afternoon & Happy Meatless Monday! This week, I made my Meatless Monday meal on Sunday, but it’ll taste just as good on a Monday – I promise you! Pancakes are often a breakfast meal, but I tossed in some veggies and herbs to make these savory pancakes a great & filling dinner!

Meatless Mondays: Gluten Free Basil Asparagus Savory Pancakes with Egg - Great for St Patrick's Day!

I made these with El Peto Gluten Free Flour, so if you want to make these with white or whole wheat AP flour, reduce the water by at least 1/2 to start with, and see how the consistency is before adding more.

These delightfully green pancakes are a perfect thing to put on the table for a St Patrick’s Day supper tonight – but would be tasty any day of the year! Bonus: my (picky eating) kids love pancakes and hate veggies. These pancakes went down without a fight, and I even heard a “Thank you mommy for making delicious pancakes!”

This recipe would really work well with most vegetables that you find on your shelf or in your fridge, as long as they’re blanched or steamed. I’m thinking…broccoli, spinach, carrots, beets… Oooh, just think of the colourful pancakes you could make!! Kale would most likely work, but the fibers in it are pretty thick, so it might change the texture of your pancakes a fair bit.  

What do you think? Are you a sweets-for-supper kinda person, or are savory pancakes more up your alley? 

GF Basil Asparagus Pancakes with Eggs
Serves 4
A different take on pancakes: these make a perfect supper for Meatless Monday, St Patrick's Day, or any day of the week!
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  1. ~ 2 cups asparagus, roughly chopped & blanched
  2. 2 eggs (plus 1 more for each person to serve on top of pancakes)
  3. 2 tsp basil paste or minced basil
  4. 1/8 tsp salt
  5. 2/3 cup GF flour (I used El Peto AP) or regular flour
  6. 1 tsp minced garlic
  7. ~ 2 cups water (start with 1, add more as necessary to get a thinner 'pancake' batter consistency)
For the Pancakes
  1. Heat skillet on med-low heat on stove - I use a cast iron skillet, so it takes a while to heat thoroughly on an electric stove. Grease well.
  2. Place asparagus, eggs, & basil in food processor & pulse until asparagus is completely blended.
  3. Add salt, flour, & garlic. Process until combined thoroughly.
  4. Add water slowly & combine. Stop to check consistency before adding all of the water.
  5. Cook pancakes on low heat (to maintain green colour; the hotter your pan, the more brown you'll see on the pancakes) for 3-4 minutes. Flip carefully & cook another 2-3 minutes. Because of the type of GF flour I use, my batter ended up like a thick mousse - I had to spread it around in the pan to get a thin circle. Fyi.
For the Eggs
  1. Cook egg in greased or non-stick frying pan with about 1/4 cup water added, cover with a lid. Cook for about 2 minutes on high heat for a runny yolk.
  1. Place cooked egg on top of a stack of pancakes, top with Parmesan cheese (or, as my son likes to call it, "Farmers On Cheese").
  1. If you're skilled at making Hollandaise sauce, it would make a nice addition to the dish. However, because I served my eggs with the runny yolks, it tasted just fine without it (though my Dear Husband did mention that it would have been super amazing if I did serve it with Hollandaise. But then again, his fave food in the whole world is Eggs Benedict, so he thinks that everything should be served with Hollandaise).
Adapted from spabettie
Adapted from spabettie
You Pinspire Me http://youpinspireme.ca/
 Let me know if you try them out – I’d love to hear your thoughts! 

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Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.

One comment

  1. The El Peto manufacturing facility is in the city I live in, so I am quite familiar with their products. (Yay for shopping local?) I have a so-so relationship with their food. I find their flours are great! But I really don’t like any of their pre-made products – they always seem more dry and heavy than other gluten free food. I like that they have a storefront on their manufacturing facility though – it made finding gf foods more convenient before it became “popular” enough for grocery stores to carry them.

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