These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight. They’re perfect for a savoury brunch and great for baby led weaning and toddlers. Can be vegan or vegetarian.
- 100 g spinach
- 125 g wholemeal flour I used spelt
- 1 tsp baking powder
- 1 egg or 1 chia or flax egg see instructions
- 200 ml milk I use oat milk
- 1 tbsp sunflower oil plus extra for frying.
- Pinch of nutmeg
- Wash 100g spinach leaves then heat in a pan until wilted. Remove from the heat and set aside to cool.
- If making a chia/flax egg grind 1 tbsp seeds in a food processor then mix with 3 tbsp water. Set aside for a few minutes until you have a gloopy paste.
- Put the 100g wilted spinach into your blender and pulse until broken down. Add the remaining ingredients (125g wholemeal flour, 1 tsp baking powder, 1 egg or chia/flax egg, 200ml milk, 1 tbsp oil and pinch of nutmeg) and blend on high speed until well combined.
- Heat a little oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan. I usually use a ¼ cup American cup measure that I have which makes them the perfect size but use whatever you have.
- Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side.
- Cooking them slowly is key here so they don’t burn on the outside before they’re cooked in the middle.
- Keep warm in a low oven until you’re ready to serve them.
- Can be kept in the fridge for a couple of days once cool or freeze with a sheet of greaseproof paper in between each one to stop them sticking.
Written by: Omojo Emeje