Serves
2
Spinach Pancakes
A great way of sneaking in a vegetable that you can’t taste. The green colour adds to the fun, and by popping berries on them really make the colours pop. Have fun with these and try a range of your favourite toppings on them.
Ingredients
- 90g rolled oats
- 2 tbsp ground flaxseed
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 130ml coconut milk
- 65g coconut yoghurt
- 2 tbsp maple syrup
- 50g spinach
- 1 tsp pure vanilla extract
- 1 medium egg
- 1-2 tbsp olive oil for greasing the pans
Directions
- Grind the oats until it becomes flour. Add to a large bowl along with the flaxseed, baking powder, salt, and cinnamon, and mix together.
- Add the milk, yoghurt, maple syrup, and spinach to a blender/food processor until smooth, and the spinach has blended in. Add the vanilla and egg, and pulse a few times to combine. Pour this into the bowl containing the dry mix and mix together until combined.
- Heat a frying pan (or 2) with a little oil. Place the batter into the pan to make 3-4 inch sized pancakes (diameter) leaving a good space between them. Cook until the edges set and bubbles appear (around 4-5 mins).
- Flip and cook for 3-4 minutes on the other side until golden brown. Repeat this until all batter is used.
- Feel free to top with anything you like. Coconut yoghurt and fresh berries work well.
- Kcal: 441
- Protein: 12g
- Fat: 23g
- Carbs: 42g
- Fibre: 6.6g
