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!
