Happy Pancake Day!
As I don’t have much of a sweet tooth, I made these savoury pancakes to serve with the peanut butter chicken stir fry for our dinner. These are gluten-free, dairy-free and packed with (not-so-secret) greens! You can replace the coconut milk with almond milk if you prefer, but I like the fragrant flavour the coconut gives these. The spinach doesn’t have a distinctive flavour, so these can also be served with sweet toppings, if you prefer. Another great serving idea is to make these for breakfast and serve them with a poached egg and some avocado.
Makes 4 – 6 pancakes
50g buckwheat flour
Pinch of salt
3 handfuls spinach
100ml coconut milk
1 tbsp coconut oil
1.) Place the spinach in a blender with the water and coconut milk to form a green liquid.
2.) Use a sieve to sift the flour and salt into a large mixing bowl.
3.) Make a well in the centre of the flour and break the egg into it.
4.) Whisk the egg into the flour.
5.) Gradually add small amounts of the spinach mixture, continuing to whisk. When you have added all of the liquid, whisk until the batter is smooth and runny. If it’s too thick, add some more water and mix in.
6.) Melt the coconut oil in a pan. Pour 1/2 tbsp of it into the batter and mix it in. Pour the remaining coconut oil into a small bowl and drizzle some into the pan before each pancake is made.
7.) Once the pan is really hot, reduce the heat slightly. Use a ladle to pour the batter into the pan.
8.) Once the batter has been poured into the pan, rotate the pan to coat it in batter.
9.) Cook for 2-3 minutes before flipping to do the same on the other side. Remove and serve with your choice of filling.