Are you ready for some mouth-watering protein packed pancakes that will keep you full and are macro-friendly? The wait is over, and you definitely need to make some this weekend!
- 9.6 oz pot buttermilk
- 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
- 7 oz spinach
- 6 oz buckwheat flour
- 1 tsp gluten-free baking powder
- Pinch of paprika
- Rapeseed oil, for frying
First, 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 it. Squeeze out any excess water, add spinach to the processor and blitz to a smooth purée.
Next, put all the dry ingredients, plus 1 tsp of salt, in a bowl and gradually mix in the purée.
If it’s a little too thick, add 1 tbsp water to loosen it into the consistency of batter.
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 minutes or until bubbles appear, then flip over for 1 minute more or until cooked. Repeat until you have 12 pancakes.
Serve topped with poached eggs, if you like. ENJOY!!!!!!!!!!