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Spinach pancakes
Spinach pancakes.jpeg

Serves 2
Prep time: 5 minutes
Cooking time: 10 minutes

Per portion

Calories: 142

Fat: 2.4g

Saturates: 0.5g

Carbs: 25.4g

 of which sugars: 0.4g

Fibre: 2.1g

Protein: 5.5g

Salt: 0.23g

• 110ml unsweetened soya milk
• 65g plain flour
• 80 fresh baby spinach leaves
• rapeseed oil spray
• 1 pinch of grated nutmeg


Place all of the ingredients except the rapeseed oil into a blender and whizz until smooth.

Preheat a frying pan and add a couple of sprays of the rapeseed oil. Pour either a quarter or half of the batter mixture (depending on whether you want 4 small pancakes or two larger ones) into the frying pan once hot and cook for 1-2 minutes on each side.

Serve warm on their own or with a filling of your choice. These work well with sweet and savoury fillings.

Vegan friendly

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