These are quick and easy to make. They make a healthy lunch or breakfast and can be frozen and then taken out and eaten on demand. Just place baking paper between them to prevent them from sticking together in the freezer.
I have been researching food which will boost your mood and energy. I have found that if I have a spinach pancake in the morning with maybe a fried egg I have a lot more energy. This is due to the whole grain flour, as it releases energy slowly and is healthier than white flour. I find that whole grain flour also adds a subtle nutty under tone to the pancake which helps to boost the other flavours. The iron in the spinach helps to provide energy as well and give the pancake its striking green colour.
I find the stunning green colour that comes from these pancake a treat not only for the stomach but for the eyes as well. They can be eaten hot or cold and will really impress guests with their vibrant colour.
Time: 10 minutes
120g wholegrain flour
80g fresh spinach leaves
½ teaspoon ground ginger
½ teaspoon cayenne pepper (optional)
- Place the flour, eggs, washed spinach leaves, milk, ground ginger and cayenne pepper into a food processor and blend for 1-2 minutes until the batter turns a light green.
- Transfer the mixture to a jug to make it easier to pour into the frying pan.
- Heat a small amount of olive oil in a frying pan on a high heat.
- Pour a small amount of the batter into the pan until a thin layer of batter covers the pan. Cook for 1 minute then flip and cook for another 30 seconds before removing.
- Repeat the process until all the mixture is gone.
- For the toppings: slice the avocado in half, remove the stone and peel. Cut into thin slices.
- Heat oil in a pan on medium heat and crack in an egg. Cook for 1 minute to keep the yolk runny.
- Place the pancake on a plate, arrange avocado slices and slide the egg on top.