Green Pancakes
Ingredients (serves 4)
150g buckwheat flour
150g plain flour (can be gluten free if required)
Handful spinach (approximately 30g)
2 ripe bananas
2 tbsp chia seeds
½ tsp bicarbonate of soda
350ml milk (plant-based milk works well - we use Koko unsweetened)
Coconut oil (or butter) for frying
Method
1. Add all ingredients to blender and blend until smooth (the mixture should be thick enough to hold shape as a small pancake when poured). Leave to rest for 5 minutes.
2. Place a large frying pan on a medium heat and allow to heat for a minute with a small amount of coconut oil.
3. Pour pancake mixture directly from blender into small circles (think small American pancakes). Cook until bubbles show evenly on top, flip and cook until firm and lightly browned underneath.
4. Serve with a drizzle of maple syrup, yogurt, nut butter and berries.
These pancakes are also great on their own as a snack as the banana gives them a subtle sweetness. If you end up with more than you need, they freeze really well.