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Ingredients
- 1 bag spinach steamed, squeezed and cooled.
- 5 oz chick pea flour
- 0.5 tsp salt
- 300 ml water
- 100 ml olive oil
Ingredients
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Instructions
- Put all the ingredients into a food processor and whizz up to a batter. Let the mixture stand for 10 mins. before cooking the pancakes.
- Heat a non-stick griddle or fry pan and brush lightly with a little coconut oil. When hot spoon in about a tablespoon of batter at a time.....cook for a just over a minute until you can flip over pancake and cook on other side.
- These pancakes freeze well and can be reheated if covered with foil in the oven or over a steamer or v. quickly in the microwave. They can be topped with avocado, eggs, pancetta, salsa, hummus for a very nutritious and tasty lunch.
Recipe Notes
Gluten-free and dairy free too!
