Spinach protein pancakes

Spinach protein pancakes

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(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

makes 12

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal241
  • fat14g
  • saturates3g
  • carbs10g
  • sugars1g
  • fibre2g
  • protein17g
  • salt0.9g
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Ingredients

  • 284ml pot buttermilk
  • 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
    Eggs

    Egg

    egg

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

  • 200g spinach
    Spinach

    Spinach

    spin-atch

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

  • 175g buckwheat flour
  • 1 tsp gluten-free 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…

  • pinch of paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • rapeseed oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  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.

  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.

  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.

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Comments, questions and tips

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casiokay
5th Feb, 2017
5.05
Delicious, highly recommend these. Didnt make gluten free, swapped the buckwheat flour and gluten free baking powder for self raising flour and worked perfectly. Recipe only made 9, but I think they were slightly bigger than the recipe intended
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