I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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SPINACH PANCAKES with lemon zest cream cheese and candy beetroot

SPINACH PANCAKES with lemon zest cream cheese and candy beetroot

So we were driving back from town on Saturday, wondering what we could make for brunch the following day. Kaarel was throwing out ideas like “PINK PANCAKES, YELLOW PANCAKES, BLUE PANCAKES, GREEN PANCAKES”. And the last one was actually a good idea.


We had bundle of spinach at home and a few raw candy beetroots waiting to be used. And I don’t know about you but candy beetroot tastes heavenly when it is raw, thinly sliced and marinated in some lemon juice. Mmmm-mm. So these two, together with some vegan cream cheese seemed like the perfect match.


To my surprise, these pancakes turned out fluffy and delicious the first time around. And there wasn’t even a problem with the pancakes falling apart or sticking to the pan, which is often the case with vegan pancakes.  So if you are ever in the mood to go green with your breakfast – this is the best thing to make!



3 tbsp chia seeds soaked in 150ml water

1 large handful of washed baby spinach

200ml unsweetened plantbased milk

1 tsp olive oil

¾ tsp salt

100ml cake flour

1 tsp baking powder

freshly ground black Tellicherry pepper

4 tbsp (vegan) cream cheese

finely grated zest of ½ lemon

1 tbsp water

1 candy beetroot, thinly sliced

lemon juice from ¼ lemon

1 tsp olive oil





Soak the chia seeds in water for 5-10 minutes. In another bowl, combine the thinly sliced candy beetroot with lemon juice, olive oil, salt and pepper and leave to marinate for 10 minutes.

Blend together spinach and the plant based milk, add the olive oil. In another bowl, mix together the flour, baking powder, salt and pepper. Combine the blended spinach water with the dry ingredients, then add the soaked chia seeds and fry at a medium temperature on a large skillet for about 4 minutes on one side or until bubbles form from the centre, then flip and cook for another minute.

Whisk the cream cheese, lemon zest and water together until it is loose and smooth.

To serve, pile the pancakes on top of each other with a bit of cream cheese in between the layers. Top with candy beetroot. Enjoy!


BEETROOT BURGERS with black garlic mayo & an apple lemonade

BEETROOT BURGERS with black garlic mayo & an apple lemonade

SKINNYME TEA Collaboration

SKINNYME TEA Collaboration