Recipes

Dandelion Pancakes

By Ilana Wayne

Dandelion Pancakes

Foraging, flowers & a new seasonal flavor, OH MY! Like our Greens Goddess hummus, this recipe encourages you to get outdoors, put on some good jams and enjoy delicious and fresh food. Without further ado, DANDELION PANCAKES 🌼🥞

INGREDIENTS

Greens Goddess Hummus

Foraged dandelions - washed and dried [DISCLAIMER: Find a wild patch, not one’s on a perfect green lawn - just sayin!)

2 cups AP flour (oat flour works too for you GF folks!)

3 tablespoons cane sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 ¼ cups vegan “buttermilk” (500ml oat milk & 30ml white vinegar)

2 large happy farm fresh eggs

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted and cooled (vegan butter can be substituted) 

PREPARATION

Combine your flour, sugar, baking powder, baking soda and salt together in a large bowl.

Pour in lightly beaten egg and mix gently. Then pour in your buttermilk and whisk again. While whisking, add in your melted butter and vanilla extract.

Add oil to your pan and set to medium-low heat. 

Dip your dandelions into your pancake batter and then place into the pan. Once bubbles appear at the surface, flip them over. Remove from the pan once finished cooking and let cool.

Top your pancakes with Greens Goddess Hummus and eat! We garnished ours with some hot @zabs hot honey, dill and fresh black pepper. But you do you! 

*For optimum enjoyment, play LP Giobbi while cooking and eating. 

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Ingredients

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