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Spinach Buckwheat Pancakes Recipe

Our Spinach Buckwheat Pancakes are a really fun way to add greens to your diet or to kids' diet, as you will not taste the spinach at all ! Feel free to use fresh herbs instead of dried herbs in the pancake batter if you have them. Buckwheat is not a grain / cereal, and even though it has 'wheat' in its name, buckwheat is in no way related to wheat. It is actually a seed (sometimes referred to as a 'pseudo-grain', just like fellow nutrition heroes quinoa and amaranth). So in addition to being nutritious and naturally gluten free, it is a great food to add to your diet if you are trying to add variety or reduce the amount of gluten that you eat. The vibrant green pancakes would make a great addition to a brunch spread. Serve them with vegan yoghurt and fresh parsley or toppings of your choice, sweet (omit the garlic and the herbs from the batter) or savoury.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

1

Courses etc.

Breakfast
Lunch Box
Main Courses
Nibbles and Snacks
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
2 handfuls of spinach More products
1 egg

Awaiting stock

 		More products
1.5 cups gluten free buckwheat flour

Awaiting stock

 		More products
3-4 tbsp thick coconut milk

Awaiting stock

 		More products
pinch of basil More products
pinch of parsley More products
pinch of oregano More products
pinch of black pepper More products
pinch of sea salt More products
1 garlic clove More products
pinch of gluten free baking powder More products
ghee for frying OR More products
coconut oil for frying More products
For the topping:
4 tbsp dairy free yoghurt Available only in our Edinburgh shops More products
fresh parsley More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Wash the spinach thoroughly and dry with paper towel.
  • Blend all the pancake batter ingredients until smooth.
  • Fry on both sides in ghee or coconut oil in hot pan.
  • Top with yoghurt and parsley to serve.

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