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.
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.
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!
Fry for around 3 minutes on each side before flipping them with a spatula.
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.
