Photo 16-08-2018, 11 09 43.jpg

Spinach and Coconut Pancakes

Spinach and Coconut Pancakes

This speedy savoury pancake recipe is packed with flavour - perfect for whipping together for a light dinner, or a weekend brunch with friends.

This recipe comes courtesy of Lilo Ask-Henriksen, the founder of Honey & Roots.

Makes 4-5 pancakes.


  • Several handfuls of washed spinach
  • 4 eggs
  • 130g coconut flour
  • 250ml milk or non-dairy milk
  • 1 tsp baking soda
  • Pinch of salt and pepper
  • ½ tsp cinnamon
  • Butter or coconut oil, for frying


Whisk the eggs until frothy, then add the milk and mix well.

Add the spinach to the egg mixture, blend in - either with a hand mixer or in a blender until smooth.

Combine the dry ingredients and add to the egg mixture. Whisk until smooth.

Heat a frying pan with the butter/oil and a few tablespoons of batter into the pan - you decide the size of the pancakes yourself.

Cook until golden brown. When bubbles are coming through the batter, thats the perfect time to flip them over.