Name: Spinach pancakes with coconut yoghurt (LOW FODMAP VEGAN
Yield: 1705 grams
Ingredients: 40 grams of chia seeds; 120 grams of tap water; 700 grams of bebida de amêndoa sem açúcar Alpro; 350 grams of oat, raw; 200 grams of espinaca, cruda; 30 grams of olive oil; 250 grams of preparado de soja, alternativa al yogur, natural con coco Alpro; 15 grams of chive, raw

Ingredients

or40 grams of chia seeds

or120 grams of tap water

or700 grams of bebida de amêndoa sem açúcar Alpro

or350 grams of oat, raw

or200 grams of espinaca, cruda

or30 grams of olive oil

or250 grams of preparado de soja, alternativa al yogur, natural con coco Alpro

or15 grams of chive, raw

Preparation

Prepare a low-FODMAP vegan egg replacer (*) by mixing 4 tablespoons of chia seeds with 12 tablespoons of water. Let stand for 5–10 minutes until gel-like.

Then combine this mixture with the almond milk, oats, and chopped spinach, and blend until you have a smooth batter. If the batter is too thick, add a little extra water.

Season with pepper (and salt, if desired) and stir in half of the chives.

Heat the oil and cook 6 small pancakes.

Mix the remaining chives into the coconut yogurt.

Serve the pancakes with the yogurt.

Nutritional information

	Per 100 g	Per portion (426 g)	% DRI
Energy	125 kcal	532 kcal	27 %
Protein	5 g	22 g	43 %
Carbohydrate	14 g	60 g	23 %
Sugars	0 g	2 g	2 %
Fat	5 g	21 g	30 %
Fatty acids, total saturated	1 g	4 g	18 %
Fiber	3 g	15 g	59 %
Sodium	53 mg	227 mg	9 %

Recipes ofFELIZ Nutrition

Without strict rules, but with small, smart adjustments that really work!

Spinach pancakes with coconut yoghurt (LOW FODMAP VEGAN

Thursday, June 04, 2026