Pancakes for breakfast is a favorite of mine! So far I have shared my recipe for 5 ingredients banana pancakes and buckwheat pancakes.These spinach pancakes are very simple to make, just mix the batter in a blender together with spinach. These pancakes is a fantastic way to sneak in more vegetables in your meals. Although, the spinach add a slightly earthy hue, they also add vitamins, fiber and iron! This recipe isn’t set in stone. I used gluten free flour but normal flour would work too! I would recommend you to cook the pancakes on low heat. If the heat is too high the pancakes might turn a charred black color. This means that it might take a bit longer to cook them, but it’s worth it! I topped these pancakes with raspberries and some yogurt!
Ingredients: ( makes about 5 pancakes).
1/2 cup buckwheat
1/4 cup nut milk
3 tbsp natural/ greek yogurt
1 handful spinach
1 tsp honey ( add some more if you like sweet pancakes).
1/2 tsp baking powder
- Place all the ingredients in a blender or food processor and blend until smooth.
- Refrigerate the batter for 20 minutes.
- Heat a frying on medium heat. ( turn down to low heat when the frying pan i warm).
- Add some of the batter.
- Fry the pancakes for about 2 minutes on each side, or until the pancakes are golden.
- Serve and Enjoy!!
I hope you’ll like them! Please post your feedback below! 😉
PS. for more inspiration check out my instagram!