Spinach Protein Pancakes

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Ingredients

  • 284ml pot buttermilk/oat milk

  • 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)

  • 200g spinach

  • 175g buckwheat flour

  • 1 tsp gluten-free baking powder

  • pinch of paprika

  • rapeseed oil, for frying

Preparation

Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.


Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.


Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.