Spinach Pancakes

1. Wilt the spinach leaves in a small quantity of warm water. When cool, squeeze the leaves to remove as much water as possible. Roughly chop the leaves and set aside.
2. Make your flax eggs by combining 2.5 tbsp water with 1 tbsp ground flax seed, mix and set aside for 5-8 minutes.
3. While waiting for your flax eggs to settle, with an electric mixer, whisk your aquafaba to soft peaks.
4. Put the flour, baking powder, flax eggs (after they have sat), melted coconut oil, salt, cumin and oat milk in a large mixing bowl and whisk until smooth.
5. Gently fold the whisked aquafaba into the batter. Do not overmix.
6. Fold your spinach and chopped green onions into the batter.
7. Drizzle avocado oil into a cast iron pan and place on medium-high heat. For each pancake, Using a measuring glass, pour ⅛ c of batter into the pan and press down on the pancake gently. Pancakes should be about 6-8 cm in diameter and ½ cm thick. Cook for about two minutes on each side or until you get a golden color. Transfer to paper towels to drain and keep them warm in the oven on a low temperature.

Topping: Tomato Bruschetta

1. Chop up tomatoes , red onion and basil  in very small pieces.  Put in a bowl. Add olive oil, vinegar, salt and pepper. Mix and refrigerate until use. Serve with balsamic glaze.