Vegan Spinach Pancakes (Gluten Free)
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 oz fresh spinach (80g (about 1 cup))
- 2 cups oat flour (can use rolled oats, see post (240g))
- 1 large ripe banana
- ΒΌ tsp cinnamon
- ΒΌ tsp nutmeg
- 1 cup almond milk (can use oat milk (250ml))
- Β½ tsp baking powder (optional )
- β tsp pink salt
Method
- Place the oats in a spice grinder.
- Mill into a fine consistency.
- Add all of the ingredients to your blender.
- Pulse into a smooth batter.
- Heat a non stick tava/crepe pan on medium-low heat.
- Coat the pan with olive oil (I used a pastry brush)
- Pour some of the batter onto the pan.
- Cook the first side (until it starts to bubble) then flip it over and repeat.
- Transfer the pancake onto a cooling rack and repeat with the rest of the batter.