RECIPES BY Rhiannon Lambert

Spinach Pancakes

  • 25-30 MINS
  • 2-3 SERVINGS
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A Simple Way To Eat Plant-Based

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Essential ingredients

Olive oil

150g spinach

175g wholemeal/spelt flour

1 tsp baking powder

1 egg (or chia/flax egg)

200ml milk

1 tsp nutmeg

1 tsp garlic granules (optional)

Pinch salt

Directions

  1. Place the spinach in a bowl and pour boiling water over it, leaving to soak for 2 minutes. Pour the spinach into a colander, and drain well.
  2. Pulse the drained spinach in a food processor for 3 minutes. Add the rest of the ingredients (except the olive oil), and process until it forms a smooth batter, about 5 minutes.
  3. Drizzle some oil onto a non-stick frying pan over a medium heat, and gently ladle the batter into the pan. I tend to do 4 at a time, but it depends on the size of your pan, and how big you like the pancakes!
  4. Fry for around 3 minutes on each side before flipping them with a spatula.
  5. These are delicious served with smoked salmon and yoghurt/crème fraiche mixed with fresh dill and lemon juice. They can be stored in the fridge in an airtight container for up to 3 days.
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RECIPE

Carrot Cake Muffins

Recipe
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A Simple Way To Eat Plant-Based

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