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.
Wash the spinach then heat in a pan until wilted. Remove from the heat and set aside to cool.
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.
Put the spinach into your blender and pulse until broken down. Add the remaining ingredients and blend on high speed until well combined.
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.
Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side.
Keep warm in a low oven until you're ready to serve them.
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.