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

Spinach and Coconut Pancakes

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
  • nce)
  • 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, thats the perfect time to flip them over.

Bon Appetit!