Description
A new delicious way to use spinach
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
Instructions
- 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.
Notes
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.
