Spinach protein pancakes

These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 241
  • fat 14g
  • saturates 3g
  • carbs 10g
  • sugars 1g
  • fibre 2g
  • protein 17g
  • salt 0.9g


  • 284ml pot buttermilk
  • 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
  • 200g spinach
  • 175g buckwheat flour
  • 1 tsp gluten-free baking powder
  • pinch of paprika
  • rapeseed oil, for frying


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  1. Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.

  2. Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.

  3. Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

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