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Recipe: Corn and Spinach Pancakes

Recipe created by Rainbow Nourishments for Birch & Waite.

While we all love sweet pancakes, this savoury stack will take brunch to a whole new level. Heaped high with freshly sliced avo and tomatoes or smoked salmon for added protein, this is a dish that’s sure to have everyone coming back for more.

Prep/cook time: 30 minutes

Serves: 2 to 4



  • 1 cup (125g) plain, wholemeal or spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 cup (250g) plant-based milk
  • ¼ cup (65g) Birch & Waite Green Goddess Dressing & Sauce
  • ~1 cup (200g) corn kernels
  • ¼ cup (8g) spinach, finely chopped
  • Olive oil, as needed

To serve

  • Birch & Waite Green Goddess Dressing & Sauce
  • Avocado
  • Sautéed spinach
  • Cherry tomatoes
  • Herbs


  1. Add all the dry ingredients to a medium-size mixing bowl and mix combined. Add the rest of the ingredients and mix until just combined and there are no pockets of flour.

  2. Place a large fry pan over medium heat. When the fry pan is hot, drizzle with a little oil. Pour about ¼ cup of the batter into a pancake shape on the pan. Repeat if you still have space on your fry pan.

  3. Cook the pancakes until the edges start to dry up and bubbles appear on the surface. Carefully flip each pancake and cook until the pancake has puffed up.

Serve the pancakes immediately and as desired.

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