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Spinach protein pancakes

Spinach protein pancakes

A star rating of 3.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal214
fat4g
saturates1g
carbs34g
sugars4g
fibre2g
protein11g
salt1.84g
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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

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 5.9 ratings
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