Spinach protein pancakes
By Hobbykoch ·
These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch
- Servings
- makes 12
- Prep time
- 15 Min.
- Cook time
- 25 Min.
- Total time
- 40 Min.
Ingredients
- 284ml pot buttermilk
- 1 egg beaten, plus 2 poached eggs per person, to serve (optional)
- 200g spinach
- 175g buckwheat flour
- 1 tsp gluten-free baking powder
- pinch of paprika
- rapeseed oil for frying
Instructions
Step 1: Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
Step 2: Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
Step 3: Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.
Nutrition facts
per serving
| Energy | 214 kcal |
|---|---|
| Fat | 4 g |
| of which saturates | 1 g |
| Carbohydrates | 34 g |
| of which sugars | 4 g |
| Fiber | 2 g |
| Protein | 11 g |
| Salt | 1.8 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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