Spinach pancakes

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