Spinach Pancakes

Five Ingredients Spinach Pancakes

After the Easter chocolate marathon, I was craving some greens. These make an awesome breakfast, lunch or dinner!

Dairy-free
Makes 4 pancakes
Ingredients:
100g baby spinach
2 tbsp spelt/plain flour (40g)
80ml oat milk
2 pinches of garlic powder
2 medium eggs plus however many you want for poaching
(Salt, pepper and olive oil for frying)

Toppings:
Small bunch of coriander
Half a lime
1 spring onion, avocado
Chilli Oil (available in my shop)

Boil a large saucepan of water. When boiling, add spinach and cool for 30 seconds. Drain and run under cold water. Squeeze out water and add to a high-speed blender along with the flour, milk, 2 eggs, garlic powder, salt + pepper. Blend for 30 seconds until smooth.

Set a large non-stick frying to medium heat and add 1 spoon of olive oil. Swirl around the pan. Pour a few ladles of the batter and swirl it around quickly to make a thin crêpe. Frying gently for about 1.5mins before using a spatula to flip over. Cook on the other side for the same time. Continue with the rest!

I served with a poached egg, coriander, chopped spring onion and a good few spoons of my Chilli Oil.