Spinach Pancakes with Wild Blueberries (Lectin-free)

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 could make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once, and since then, I have kept 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.

A Finnish inspired recipe

The book I was talking about is The Nordic Cookbook, by Magnus Nilsson. If you are interested in exploring 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 pretty simple: flour, milk, eggs, spinach. Not only did I replace the wheat flour with cassava flour and almond flour, 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 like the taste to be overpowered by coconut, hence I mixed in some original, unsweetened hemp milk. You can also make your own hemp milk, and it’s easier than you might think.

It took me a few trials until I found the correct quantity of flour; they’ll be too soft if there is not enough flour. Mine came out perfect in the end, but you might need to make your own adjustments.

Collagen isn’t necessary, but it’s an excellent nutritional boost for these spinach pancakes. I use Premium Marine Collagen from Further Foods, and you can get it here on Amazon.

Are blueberries lectin-free?

Yes, blueberries are lectin-free and some of the best fruits you can have on a low-lectin diet. Wild blueberries are the best because they are lower in sugar and more nutritious.

Ingredients

• 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 of marine collagen (optional)
• 1 nutmeg, grated
• 1/2 tsp sea salt
• frozen wild blueberries for serving
• pepper

How to make spinach pancakes

Blend the spinach, eggs, milk, salt, pepper, and nutmeg in a high-speed blender.

Transfer the mixture to a bowl and start adding the flour while you are whisking, finish with marine collagen (adjust the 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 on 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 saucepan and serve with the pancakes.

How to serve spinach pancakes

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 saucepan). 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 spinach pancakes recipe, be sure to try my: 

• Millet Pancakes with Green Bananas
• Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries
• Citrus Infused Dutch Baby Pancake with Apples
• Gluten-Free Sweet Potato Pie Waffles (Sugar-Free)
• Flourless Green Plantain Pancakes with Hemp Seeds

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.

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