Here's a terrific weekend brunch idea for you:
Spinach, courgette and pea pancakes with a herby egg
Pancakes:
1 c / 120g spelt flour
1/2 c / 60g buckwheat flour
2 tsp baking powder
1 tsp salt
1 tsp chilli flakes
2 eggs
1 c / 235ml almond milk
3 Tbls melted butter or coconut oil
1/2 c sliced raw spinach leaves
1/2 c cooked peas
1/2 c grated raw courgette / zucchini
2 green onions, finely chopped
Sift dry ingredients together. Whisk eggs, milk and butter. Combine wet ingredients into dry and then add the green veg. Melt butter in a skillet and cook pancakes approx 3-4 minutes per side.
Egg & toppings:
1 egg per person
Finely chopped basil, coriander / cilantro, and mint
2 Tbls plain yogurt / faux-yo
Avocado
Red onion, thinly sliced
Sunflower seeds
Boil the egg for 7 minutes. Allow to cool slightly, peel and then roll it in the chopped herbs. Stack pancakes, top with yogurt, herby egg, scatter any remaining herbs, avocado, red onion and sunflower seeds over. Enjoy!