Yeast-free spinach pancakes
Very important to use fresh spinach instead of the usual frozen spinach. It results in such a lovely green hue and the taste is so… spinach-ful.
I served them with my normal pancake toppings- jam, almonds and syrup, but if you have a low tolerance for sweet and savory combinations, you can always serve it with eggs, or roasted squash or vegetables.
- 200 grams of flour 00 (whole wheat pastry flour)
- 50 g of boiled spinach leaves blended
- 3 eggs
- 400 grams of milk
- Butter/oil for frying
To make the spinach pancakes use an electric mixer to beat the eggs with milk, blended spinach and salt, beat until smooth.
Add the flour and continue to beat until everything is well combined.
Warm up a frying pan, grease it with butter/oil and fry either small or big pancakes on both sides for a couple of minutes.
Enjoy warm with jam (or without as I do ^^)
Pancakes will keep in the fridge up to 2 days.
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