What do you make if you have a big bunch of fresh spinach? Chances are not pancakes, but don’t say no before you try it. I first discovered I can make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once and since then I keep thinking of them. And because today, when I write this, is Pancake Day 2019, and I had this big bunch of spinach, I decided it’s time to make them again and write the recipe down.
Spinach Pancakes, a Finnish inspired recipe
The book I was talking about is The Nordic Cookbook, by Magnus Nilsson, and if you are interested in exploring the Nordic cuisine I totally recommend it. You can also see more about Magnus Nilsson on Chef’s Table, Season 1, Episode 6. Spoiler: he is running a restaurant in the middle of nowhere in Sweden, hard to get to, and as you can imagine you need a booking :).
Back to pancakes, I was inspired to make a lectin-free, grain-free, dairy-free version of the Finnish pancakes: pinaattiletut when I saw the recipe in the book. They were quite simple: flour, milk, eggs, spinach. Not only I replaced the wheat flour with cassava and almond flours, but I added way more spinach. The milk was replaced with a mix of full fat coconut and hemp milk; you can use only one if you wish, I wanted the fat of the coconut milk but I didn’t want the taste to be overpowered by coconut, hence I mixed in some original, unsweetened hemp milk.
It took me few trials until I found the right quantity of flour; if not enough flour they’ll be too soft. Mine came out perfect in the end, but you might need to make your own adjustments. Collagen is necessary but it’s a nice nutritional boost for these pancakes. I use Premium Marine Collagen from Further Foods. You can get it here on Amazon.
When it comes to toppings, even if they are savory pancakes, I like them with warm blueberries (I use wild frozen blueberries and bring them to a boil in a sauce pan). But you can get creative and use them the way you feel. I also eat the leftovers, cold, just as they are or next to another meal. They also make a nice lunchbox addition.
If you like this pancake recipe, be sure to try my Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries and Citrus Infused Dutch Baby Pancake with Apples.
This recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up, check it out for more tasty and satisfying lectin-free breakfast ideas.
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Grain-Free Spinach Pancakes with Wild Blueberries
A new delicious way to use spinach
- 275g (about 10oz), clean fresh spinach
- 2 pastured raised / omega 3 eggs
- 1 cup full fat coconut milk
- 3/4 cup hemp milk, unsweetened
- 9 tbsp almond flour
- 9 tbsp cassava flour
- 2 scoops marine collagen
- 1 nutmeg, grated
- 1/2 tsp sea salt
- frozen wild blueberries for serving
Blend the spinach, eggs, milk, salt, pepper and nutmeg in a high speed blender.
Transfer the mixture in a bowl and start adding the flour while you are whisking, finish with marine collagen (adjust quantity if needed and you can have a taste to see if it needs more salt).
When the batter is ready cook the pancakes in a pancake pan or griddle, with a little ghee or coconut oil. This makes about seven pancakes, depending how big you make them, but if you have a griddle and can make more at the same time it will be faster (I had to make them one at a time).
Warm the blueberries in a sauce pan and serve with the pancakes.
These pancakes can be served as they are, with a little bit of salt flakes, parmigiano, cream cheese, almond yogurt, or just with blueberries as I did. They are savory and I like how the sweetness of the blueberries balances them out.