Simple + Healthy recipe: Green Spinach Pancakes
Go green this Shrove Tuesday with savoury spinach pancakes from Culture Whisper's resident nutrionist
Green Spinach Pancakes recipe
GREEN SPINACH PANCAKES
These savoury pancakes are inspired by Russian blinis. Serve with smoked salmon and add some rocket leaves, avocado, sprouts and maybe a dollop of natural yoghurt. Green pancakes are fun and a great way to add nutritional value to a traditional recipe.
INGREDIENTS
Serves 2-3
50ml unsweetened milk of choice (I used almond milk)
2 organic free-range eggs
1 large handful of spinach leaves
50g buckwheat flour
1/2 tsp baking powder
1tsp odourless coconut oil
To serve – avocado, rocket, smoked salmon, sprouts, organic plain yoghurt, lemon wedge
METHOD
Separate the egg whites and yolks.
Whisk the egg whites until they form peaks. Set aside.
Combine egg yolks, spinach, flour, baking powder and milk in a blender and mix until combined. Don’t over blend.
Fold the egg whites gently into the mixture. Try not to break them.
Heat large frying pan on medium heat and add small amount of coconut oil.
Pour 2-3 tablespoons of the batter into the pan, cook for 1-2 mins, until you can slide spatula under to flip (and top of the pancake begins to bubble). Cook on other side for another 2 minutes and remove from pan.
Continue until all batter is used. Serve with choice of toppings. Enjoy!
Vegetarian; free from gluten, dairy, nuts and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
These savoury pancakes are inspired by Russian blinis. Serve with smoked salmon and add some rocket leaves, avocado, sprouts and maybe a dollop of natural yoghurt. Green pancakes are fun and a great way to add nutritional value to a traditional recipe.
INGREDIENTS
Serves 2-3
50ml unsweetened milk of choice (I used almond milk)
2 organic free-range eggs
1 large handful of spinach leaves
50g buckwheat flour
1/2 tsp baking powder
1tsp odourless coconut oil
To serve – avocado, rocket, smoked salmon, sprouts, organic plain yoghurt, lemon wedge
METHOD
Separate the egg whites and yolks.
Whisk the egg whites until they form peaks. Set aside.
Combine egg yolks, spinach, flour, baking powder and milk in a blender and mix until combined. Don’t over blend.
Fold the egg whites gently into the mixture. Try not to break them.
Heat large frying pan on medium heat and add small amount of coconut oil.
Pour 2-3 tablespoons of the batter into the pan, cook for 1-2 mins, until you can slide spatula under to flip (and top of the pancake begins to bubble). Cook on other side for another 2 minutes and remove from pan.
Continue until all batter is used. Serve with choice of toppings. Enjoy!
Vegetarian; free from gluten, dairy, nuts and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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