You can never have too many pancake recipes in your life, right? This one adds some vibrant greens to the mix and whilst you can’t taste the spinach, it looks awesome and adds some nutrients so win win! Next questions is, how do you like yours? We’ve gone with greek yoghurt, fresh blueberries, and a drizzle of maple syrup but really, anything goes!
Spinach pancakesPrint This
- 160g self-raising flour
- 1 tsp caster/coconut sugar [optional
- 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 1 tbsp maple syrup
- 40g fresh spinach
- 190ml milk [dairy or dairy-free]
- Greek yoghurt, to serve
- Extra maple syrup, to drizzle
- Fresh blueberries, to serve
 In a blender add the flour, sugar if using, baking powder, vanilla extract, maple syrup, fresh spinach and milk. Blend until smooth and green in colour.
 Heat a large non-stick pan and add a drizzle of oil of choice. Once hot add 1 1/2 tablespoons of mixture per pancake. Allow bubbles to appear on the surface of the pancakes before carefully flipping over.
 Cook on the other side for 1 minute before stacking and serving with thick yoghurt, fresh berries and a drizzle of maple syrup.