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Spinach and Coconut Pancakes

Spinach and Coconut Pancakes

Why not try something different on pancake day?

These healthy, savoury pancakes from Lilo Ask-Henriksen, founder of Honey & Roots, are packed with coconutty flavour!

Opting for organic this pancake day can make a real difference. Organic eggs come from farms with the highest welfare standards of any farming system in the UK, and organic flour comes from farms using fewer pesticides, and nature-friendly farming methods.

Makes 4-5 pancakes.

pancakes on a wooden board, with cherries


  • Several handfuls of washed spinach
  • 4 eggs
  • 130g 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.

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