Makes 12 pancakes
250g chickpea flour
350ml Rude Health Almond or Oat Milk
50g spinach, washed
A small bunch of parsley
Zest of 1 lemon
Store cupboard: sea salt, freshly ground black pepper, coconut oil or oliver oil for frying.
Variations: replace the spinach with 1 x medium grated beetroot or 1 x medium grated carrot.
Add all the ingredients to a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter.
Heat 1 tsp of the oil in a medium-sized non-stick frying pan over a medium heat. Add a small ladle of the batter to the frying pan. Working quickly swirling it around so the batter covers the base of the pan and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with greaseproof in between each one and keep warm in a low oven.
Top with your favourite sweet or savoury combinations, there are two suggestions below.
These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days and they can be frozen, separated by sheets of greaseproof for up to 2 months. allow to defrost for half an hour at room temperature before using.
- A Fried egg, greens, avocado, toasted pine nuts, basil.
- Berries, yoghurt, honey, toasted chopped nuts
Kcals - 130
Fat - 5.9g
Fibre - 13g
Protein - 5.2g
Salt - 0.09g
© Rude Health and Anna Jones.