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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 More products
3-4 tbsp thick coconut milk

Awaiting stock

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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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