Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for any other meal.
Savoury Spinach Pancakes! I had a phone conversation with my younger sister a while ago, and she inspired me to make traditional classic pancakes for dinner.
I went to find one of my old cookbooks, where I knew there was a great traditional recipe; however, it contained gluten but was Low in FODMAPS. I changed the recipe to LFM and LF with only a few ingredients. I also decided to add spinach to the dough to make them healthier. It didn’t take long to make the pancake dough, so I highly recommend you try it.
We first ate them with a savoury filling and sweet toppings after — very delicious!
These Savoury Spinach Pancakes worked as tortilla pancakes instead of regular ones. The children preferred the last option because that is what we usually get. But Daniel and I enjoyed the spinach pancakes with salad, beef and an avocado dip.
If you have any leftovers, you can quickly freeze them with some baking paper between them.
Savoury Spinach Pancakes (Gluten-Free & Low FODMAP)
Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for any other meal.
- Yield: 20 1x
- Category: Pancakes
- Diet: Gluten Free
Ingredients
1 L Milk LF
200g Spinach
6 Eggs
Pinch of salt
1 tsp Sugar
500g Organic sieved spelt flour
Butter
Instructions
Blend half of the milk with spinach and pour it into a large mixing bowl.
Add the rest of the milk, eggs and salt. Sift the flour in the bowl and use a hand-held mixer until well combined.
Preheat a pan over medium-high heat with a bit of butter( only for the first one).
Serve the pancakes with your favourite fillings and salad.
Notes
Eat & Enjoy!
