I have been making pancakes for literally as long as I can remember. However, normally they were layered in sugar and lemon, or syrup. As time has gone by and my love for food has grown I’ve come across tonnes of recipes, but few get a reaction like my Green Pancakes. Not to mention they are actually good for you! This particular recipe is adapted from Donal Skehan’s Kitchen Hero. I normally serve them up for breakfast with a fried egg! Yum!
Here’s what you’ll need:
- 100g spinach (I normally use spinach that’s on the turn for this)
- 300ml milk
- 150g plain flour
- 2 free range eggs
- Coconut oil for frying
- Cheese of your choice
- In a food processor/blender blitz the spinach, milk, flour and eggs.
- Place a frying pan over a high heat (as if you were cooking regular pancakes). Add the coconut oil to the pan.
- Cook the pancakes on both sides until they begin to brown a little.
- Add the cheese and fold in half/quarter.
Keep the batter in a jug in the fridge, as it will hold for a few days, making for a quick pre-prepared breakfast option.