Spinach Pancakes with Gluten Free Flour

Spinach Pancakes with Gluten Free Flour

I love this recipe as I’ve also smuggled in some oats to make it even more nutritious. I put all the ingredients in my nutri bullet, give it a good whizz…and voila, my pancake mixture is ready to be used straight away or you can keep it in the fridge to be used a bit alter on.

Spinach Pancakes with Gluten Free Flour

Pancake mixture:

3 Eggs

2 handfuls spinach (you can also try kale)

4 tbsp oats

1 tbsp buckwheat flour

25ml dairy free milk

Add salt and pepper or even chilli, dpending on your mood.


Once your mixture is ready, heat a little olive oil and a pan and pour in a ladle of your mixture. Cook a couple of minutes on each side, just as you would making normal pancakes.

Experiment with making big or small ones! Have fun!


Option: Try a lovely topping: perhaps saute garlic, mushrooms and cherry tomatoes in a little oil with salt and pepper.

Serve your veggie topping on your pancake, perhaps add a bit of hummus and fresh herbs or some spinach leaves to garnish.

This picture was taken by a lovely lady who attended one of my Superfood Supper Clubs! I love it when you try out and love my recipes!

Dani Binnington

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