High-protein breakfast recipe for 4 - 8 people, takes only 25 mins; recipe has buttermilk, egg, spinach, buckwheat flour, baking powder, paprika and rapeseed oil.
Spinach protein pancakes
Course: High-protein breakfast
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
- Paprika: pinch of paprika
- Rapeseed Oil: rapeseed oil, for frying
- Baking Powder: 1 tsp gluten-free baking powder
- Spinach: 200g spinach
- Buttermilk: 284ml pot buttermilk
- Buckwheat Flour: 175g buckwheat flour
Directions
- Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth puree.
- Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the puree. If a little thick, add 1 tbsp water to loosen to a batter consistency.
- Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.
