This recipe is great for Spring, incorporating spinach leaves that are usually in abundance this time of year. These pancakes make a great protein rich breakfast, or a simple, nutritious meal any other time of the day. We made our almond flour from blitzing whole almonds in a food processor. Making the flour as you need it is a great way of keeping it fresh and retaining more of the nutrients. We make our coconut milk using our coconut milk powder. You just mix 1/3-1/2 cup of powder with 2/3 cup of warm water. Use less powder if you want a thinner consistency, more if you want it creamier and thicker.
We served our pancakes with goats chevre, garden peas, hemps seeds and fresh mint leaves. They are also delicious served with either hummus or almond butter for a dairy free alternative.
The recipe has been adapted from a Boob to Food recipe (check out their website for babies first food recipes. Not just great for the little ones, but the whole family)!
Ingredients
3 regenerative farmed eggs
1/3 cup almond flour (blended from whole almonds)
1/3 cup buckwheat flour
2 cups spinach leaves
2/3 cup coconut milk (blend approx 1/3-1/2 cup of coconut powder in 2/3 cup warm water)
coconut oil to cook in
goats chevre, hemp seeds, garden peas & fresh mint leaves to serve.
Method
- Make the coconut milk by mixing the powder with warm water in a small bowl. You can either use a small whisk or fork to do this.
- Blitz the whole almonds in a blender or food processor to make flour.
- Add the eggs, buckwheat flour, spinach and coconut milk and blend until smooth.
- Heat some coconut oil in a frypan until hot. Then pour approximately 1/3 cup of the batter in the pan and cook over medium heat until small bubbles appear and is set enough to flip. Cook on the other side until browned, then transfer to a plate and continue cooking the rest.
- Top the pancakes with goat chevre, hemp seeds, garden peas and fresh mint.
Click on the button below to shop for ingredients.