Beyond Green Pancakes with Winter Roots and Omega Hummus
Tuesday, 25 February, 2020

Beyond Green Pancakes with Winter Roots and Omega Hummus

Author: Lauren Lovatt



One cup chickpea flour

One and a half cups water

Pinch salt

One scoop greens

Olive oil



One tin chickpeas, with the aquafaba and chickpeas kept separately

½ cup tahini

Zest and juice of one Lemon

One clove Roasted Garlic

1 tsp Cumin


2 tsp Udos oil



One bunch kale, washed and stripped from the stems

2 tbsp UDOS oil

One big pinch salt


Roasted Winter Roots:

200g carrots, washed and peeled

2 tbsp olive oil

Pinch salt

Serves 4 



Blend all of the ingredients until smooth and there are no pieces of spinach. Set to one side while preparing the elements of the recipe. 


In a small food processor blend the chickpeas, tahini, lemon, garlic, cumin and salt. As you start to blend gradually add the aquafaba until the hummus is the consistency you like.

Stream in the oil at the end and taste for seasoning.


In a large bowl massage the kale with the oil and salt. Once the kale is nicely wilted it is ready to serve.

Roasted Winter Roots

Preheat your oven to 180c. Cut the carrots into quarters lengthways. Toss in the olive oil and salt and then place into your baking tray. Bake for 25 mins until golden

* any seasonal roots work really well here.

To serve:

Heat a non-stick frying pan with a little olive oil. Once hot pour in one ladleful of the pancake batter, stirring before using.

Cook for a couple of minutes on each side until lightly crisp and golden. 

Serve on a plate with a spoonful on hummus laden with roots, topped with massaged kale and a sprinkle of beyond green granola.

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