Green Pancakes
When spring comes and the colour green is all around us, bringing renewal and new life, I get the urge to add green to every dish – smoothies, salads, mains. And why not to the pancake batter too? These pancakes are an excellent breakfast idea for the weekend, and you can keep some of them in the fridge for the next day.
⏱️ Prep: 30 min🍽️ Makes 12
Ingredients
| 1 cup | 240 ml | spelt flour |
| 2 | free-range eggs | |
| 1 cup | 240 ml | unsweetened plant milk (coconut, almond) |
| 1 cup | 240 ml | spinach (or other leafy green) |
| 1/2 tsp | 2.5 ml | water |
| 1/2 tsp | 2.5 ml | baking soda |
| a pinch | salt | |
| 2 tbsp | 30 ml | ghee or coconut oil |
Instructions
Time: 30-40 minutes. Yield: 12 small pancakes (14 cm diameter).
- Mix the flour, the baking soda and the salt in a bowl.
- Put the cleaned and chopped spinach into the blender and pour in the milk. Blend until you get a smooth green liquid.
- Add the water and the eggs to it, beaten beforehand with a fork.
- Pour the liquid into the flour and add half of the butter, melted beforehand.
- Prepare a small non-stick pan.
- Heat the stove to medium temperature and melt the remaining ghee or coconut oil in the pan. Pour in a small amount of the batter and swirl the pan so that the batter covers the bottom in the thinnest possible layer. Bake for 2-3 minutes to set, then flip with the help of a spatula. Wait another 1-2 minutes.
- Transfer to a plate and continue with the next pancake.
- Serve with cottage cheese or sesame tahini, nut butter, apple purée or honey.
Tip: I use two pans 14 cm in diameter and make 2 pancakes at once. You can also make the pancakes in a larger pan (20-25 cm), being careful not to tear them when flipping.