Breakfast

Green Pancakes Recipe

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

HOMEPAGE RECIPES

BEST POTATO PANCAKES

BEST BLUEBERRY PANCAKES

BANANA PANCAKES

READ ALSO:   How to prepare Hausa Koko

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Green Pancakes Recipe

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5g fat
Rating: 5.0/5
( 1 voted )

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

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