Purslane: A nutrient-rich plant with numerous benefits

This recipe is  a refreshing energy boost rich in antioxidants  that supports immunity, digestion and vitality.

Fluffy purslane pancakes

Ingredients:

• 1 cup of wheat flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon of salt
• 1 egg
• ¾ cup milk (or plant milk)
• 2 tablespoons melted butter (or oil)
• ½ cup fresh purslane leaves (washed, leaves only)

Instructions:

1. Place the purslane leaves and milk in a blender. Blend until smooth and vibrant green.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the egg with the melted butter, then add the green milk mixture.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Heat a non-stick frying pan over medium heat and lightly grease it.
6. Add ¼ cup of batter to each pancake, cook until bubbles appear on the surface, then flip and cook until the other side is golden brown.

• 7. Serve warm with honey, yogurt or fresh fruit.