Name: Spinach protein pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: makes 12
Ingredients: 284ml pot buttermilk; 1 egg beaten, plus 2 poached eggs per person, to serve (optional); 200g spinach; 175g buckwheat flour; 1 tsp gluten-free baking powder; pinch of paprika; rapeseed oil for frying

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Spinach protein pancakes

Spinach protein pancakes

Chelsie Collins

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makes 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.5 out of 5.10 ratingsRate

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These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

284ml pot buttermilk
1 egg

beaten, plus 2 poached eggs per person, to serve (optional)
200g spinach
175g buckwheat flour
1 tsp gluten-free baking powder
pinch of paprika
rapeseed oil

for frying

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Nutrition: per serving

kcal214
fat4g
saturates1g
carbs34g
sugars4g
fibre2g
protein11g
salt1.84g

Method

step 1

Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
step 2

Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
step 3

Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

RECIPE TIPS

MORE HIGH-PROTEIN BREAKFASTS

Discover more delicious ideas in our high-protein breakfast recipe collection.

Recipe from Good Food magazine, December 2016

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A star rating of 3.5 out of 5.10 ratings

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