Spinach and Coconut Pancakes
Easy to prepare and packed with flavour, these savoury pancakes can be whipped up in no time for a weekend brunch with friends.
This recipe comes courtesy of Lilo Ask-Henriksen, the founder of Honey & Roots.
Makes about 4-5 pancakes.
- 2 cups washed spinach
- 4 eggs
- ½ cup coconut flour
- 1 cup milk (I use cashew milk, but this is your own prefere
- 1 tspn baking soda
- Pinch of salt and pepper
- ½ tspn 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, that’s the perfect time to flip them over.