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Buckwheat spinach pancakes

Level | Medium


150g buckwheat flour
2 large eggs
330 ml almond milk
150 ml water
1 tsp melted coconut oil
a pinch of himalayan sea salt
2 handfuls fresh spinach rinsed
10 leaves fresh basil
tbsp chopped chives or 1 spring onion


Blend all of the ingredients in a food processor and blend until the spinach breaks down.
Place in the fridge until you're ready to cook the pancakes.

To cook the pancakes
Heat an 8 inch / 20 cm frying pan on medium heat. When it is hot, ladle about 100 ml of batter into the pan. Use the base of the ladle to swirl around until the batter is evenly distributed.
Fry for about 2 minutes on each side, until the pancakes are golden and can be turned over easily.
Cook all of the pancakes and place on a baking tray in a warm oven until ready to assemble into the finished dish.
Can be kept in the fridge for up to 1 week.