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, that’s the perfect time to flip them over.