Spinach & matcha pancakes

Spinach & matcha pancakes

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Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Our easy spinach pancake recipe gets an extra boost from matcha powder - top with fresh fruit or yogurt for a vibrant green breakfast or hearty weekend brunch.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal330
  • fat11g
  • saturates5g
  • carbs46g
  • sugars7g
  • fibre2g
  • protein11g
  • salt1g
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Ingredients

  • 2 tsp matcha powder
  • 60g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g self raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ tsp vanilla extract
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g butter, melted plus extra for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

To serve (optional)

  • handful green grapes
  • few mint leaves
  • 1 green apple or pear, sliced
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 4 tbsp lime marmalade or lime curd, warmed
  • 4 tbsp natural yogurt

Method

  1. Put the matcha powder, spinach and milk into a blender and whizz up until smooth. Pour it into a bowl with the rest of the pancake ingredients and whisk until the mixture is lump-free.

  2. Melt a small knob of butter in a large non-stick pan then start frying the pancakes making each one from approx. 2 tbsp batter. Cook them for 2-3 mins then flip over and cook for another minute on the reverse. You will need to do this in 3 or 4 batches depending on the size of your frying pan.

  3. Serve the pancakes stacked up with plenty of green fruit and a drizzle of warm lime curd or marmalade if you like.

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