Spinach protein pancakes

Spinach protein pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)



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

  • 200g spinach



    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



    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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Fizz C's picture
Fizz C
11th Jul, 2020
I agree with the comment below about it being a bit of a faff and had to start again as I misread the first step and mixed the raw spinach with the beaten egg - oops). I halved the recipe (although used a whole egg in the batter) and made about 9 pancakes. A good recipe for using up spinach.
13th Mar, 2019
They don't have to be for breakfast!
Jaymin Ghatalia's picture
Jaymin Ghatalia
21st Jun, 2018
every recepie doesnt need EGG for vegans and vegetarian - instead of egg , whisk the batter with gram flour and yougurt, add water to create pancake consistence alternatively use green split Mung beans / green split mash gram beans , soak it in water until soft and make a paste out of it add your spinack or whatever to the batter More Vegetarian protien in it :)
28th Apr, 2018
Spinach pancakes were nice but this is too much faff. I make a lot of cooked breakfasts and this combo has high likelihood of going wrong. Getting the eggs right at the same time as the pancakes while watching it all is too high on the stress levels for first thing in the morning.
5th Feb, 2017
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
24th Feb, 2020
Recipe makes 12; image shows 3 on a plate; nutritional information is 'per serving'. What's a 'serving'?
Barney Good Food's picture
Barney Good Food
25th Feb, 2020
Sorry this is a little misleading. A serving is 3 so 12 serves four as a main but you could also have them individually as a side as part of a larger breakfast.
Greg Johnson's picture
Greg Johnson
8th Sep, 2018
Are they suitable for freezing.
goodfoodteam's picture
11th Sep, 2018
Thanks for your question. We think these are better fresh from the pan but you can freeze them between layered baking parchment if you like. Defrost, then reheat in a warm oven.
Marie's picture
16th Mar, 2018
Can I use plain yogurt instead of buttermilk
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. If you can't find buttermilk, we'd recommend making your own by adding just over 1 tbsp lemon juice or white wine vinegar to the 284ml full-fat milk and setting aside for 10 mins. It will curdle into a thick mixture, then it's ready to use.
Viktoria Bråthen's picture
Viktoria Bråthen
22nd Jan, 2018
Can i use regular milk?
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. The buttermilk offers different properties and a different flavour. If you can't find it at the supermarket, you can make your own. Simply add 1 tbsp lemon juice or white wine vinegar to 250ml full-fat milk and set aside for 10 mins. It will curdle into a thick mixture, then it is ready to use.
Kathryn McMorrow's picture
Kathryn McMorrow
7th Feb, 2018
These tasted healthy but the poached egg topping did nothing to perk up the flavor so well, in my opinion. Luckily, I had some full fat plain yogurt in the fridge and when dipped in some, that made it more like a "blin" pancake. Eaten with that, I would definitely make them again.
Want to receive regular food and recipe web notifications from us?