Green Pancakes Recipe
Green Pancakes Recipe. This Pancakes taste incredible delicious in my house during our special weekend breakfasts,birthdays, holidays, or just a special Saturday treat.
This refined-sugar free pancake recipe ensures we all have the right nutrients to get our bodies moving over the weekend
RECIPE INGREDIENTS
Young spinach or baby salad leaves
Self-raising flour
Baking powder
Large free-range eggs
Milk
Faked sea salt
Any cooking oil
Ground black pepper
DIRECTIONS ON HOW TO MAKE GREEN PANCAKES
Place the spinach, flour, baking powder, eggs and milk in a food processor or blender. Add the salt and ground black pepper and blend until a smooth consistency is obtained.
Add a little of the oil over the base of a large non-stick frying pan and set over a low heat.
Spoon three small ladles full of the pancake mixture into the frying pan, spacing well apart.
Cook until the pancakes rise, bubbles appear and their surface appears almost dry. Flip over with a palette knife and cook on the other side for a further minute.
Transfer the three cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat.
Cook the remaining pancakes, greasing the pan with a little oil between each batch. (If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.)
Serve the pancakes in piles topped with butter r syrup
HERE ARE MORE PANCAKE RECIPES YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Young spinach or baby salad leaves
Self-raising flour
Baking powder
Large free-range eggs
Milk
Faked sea salt
Any cooking oil
Ground black pepper
Instructions
- Place the spinach, flour, baking powder, eggs and milk in a food processor or blender. Add the salt and ground black pepper and blend until a smooth consistency is obtained.
- Add a little of the oil over the base of a large non-stick frying pan and set over a low heat.
- Spoon three small ladles full of the pancake mixture into the frying pan, spacing well apart.
- Cook until the pancakes rise, bubbles appear and their surface appears almost dry. Flip over with a palette knife and cook on the other side for a further minute.
- Transfer the three cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat.
- Cook the remaining pancakes, greasing the pan with a little oil between each batch. (If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.)
- Serve the pancakes in piles topped with butter r syrup
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
Young spinach or baby salad leaves
Self-raising flour
Baking powder
Large free-range eggs
Milk
Faked sea salt
Any cooking oil
Ground black pepper
Instructions
- Place the spinach, flour, baking powder, eggs and milk in a food processor or blender. Add the salt and ground black pepper and blend until a smooth consistency is obtained.
- Add a little of the oil over the base of a large non-stick frying pan and set over a low heat.
- Spoon three small ladles full of the pancake mixture into the frying pan, spacing well apart.
- Cook until the pancakes rise, bubbles appear and their surface appears almost dry. Flip over with a palette knife and cook on the other side for a further minute.
- Transfer the three cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat.
- Cook the remaining pancakes, greasing the pan with a little oil between each batch. (If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.)
- Serve the pancakes in piles topped with butter r syrup