Sometimes we forget to eat our minimum portions of fruit and vegetables at day, so begin your day with them is a easy way to start your intake countdown.
These spinach pancakes are rich in folate and potassium. So why don’t try it!
- 1 egg.
- 1/2 cup milk or non-dairy milk.
- 2 TBSP date paste or your favourite sugar (optional).
- 50 grams baby spinach, washed.
- 1/2 cup rolled oat (not instant).
- 2 TBSP groundnut or shredded coconut.
- 1 TBSP ground cinnamon.
- 1/2 tsp baking powder.
- In a blender mix first the egg, milk and date paste. Add the spinach, oat and shredded coconut, and mix until blender.
- Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add oil. When it’s warmed, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
- Wait until the top of the pancake is dry, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.