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green pancakes with spinach

Green pancakes with spinach

These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight. They’re perfect for a savoury brunch and great for baby led weaning and toddlers. Can be vegan or vegetarian.
Course Breakfast
Cuisine International
Keyword green pancakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Mandy Mazliah

Ingredients

  • 100 g spinach
  • 125 g wholemeal flour I used spelt
  • 1 tsp baking powder
  • 1 egg or 1 chia or flax egg see instructions
  • 200 ml milk I use oat milk
  • 1 tbsp sunflower oil plus extra for frying.
  • Pinch of nutmeg
Metric - US Customary

Instructions

  1. Wash 100g spinach leaves then heat in a pan until wilted. Remove from the heat and set aside to cool.

  2. If making a chia/flax egg grind 1 tbsp seeds in a food processor then mix with 3 tbsp water. Set aside for a few minutes until you have a gloopy paste.

  3. Put the 100g wilted spinach into your blender and pulse until broken down. Add the remaining ingredients (125g wholemeal flour, 1 tsp baking powder, 1 egg or chia/flax egg, 200ml milk, 1 tbsp oil and pinch of nutmeg) and blend on high speed until well combined.

  4. Heat a little oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan. I usually use a 1/4 cup American cup measure that I have which makes them the perfect size but use whatever you have.
  5. Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side. Cooking them slowly is key here so they don't burn on the outside before they're cooked in the middle.

  6. Keep warm in a low oven until you're ready to serve them.
  7. Can be kept in the fridge for a couple of days once cool or freeze with a sheet of greaseproof paper in between each one to stop them sticking.