Spinach protein pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- 284ml pot buttermilk
- 1 eggbeaten, plus 2 poached eggs per person, to serve (optional)
- 200g spinach
- 175g buckwheat flour
- 1 tsp gluten-free baking powder
- pinch of paprika
- rapeseed oilfor frying
Nutrition: per serving
- kcal214
- fat4g
- saturates1g
- carbs34g
- sugars4g
- fibre2g
- protein11g
- salt1.84g
Method
step 1
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.
step 2
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.
step 3
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.
