From our family kitchen
Savoury Spinach Pancakes served with Sweet Potato
Published
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Serves: 3
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free
Ingredients
- A handful of spinach
- 40g gluten free plain flour
- 1 egg
- A splash of coconut milk or plant milk of choice
- 1 tsp. Lucy Bee Coconut Oil, for frying
TO SERVE:
- Cooked sweet potato mash
- Greek yoghurt or dairy free alternative
- A handful of pumpkin seeds or sunflower seeds
- A drizzle of extra virgin olive oil
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
Method
- Place all pancake ingredients into a blender and blitz. Note, this mixture has a thick consistency.
- Heat the Lucy Bee Coconut Oil in a small frying pan and spoon out enough pancake mixture to cover the pan. Fry for 2 -3 minutes on each side. You may need to add more Lucy Bee Coconut Oil to cook the remaining pancakes.
- You can choose your own toppings to serve but I love sweet potato mash, yoghurt and pumpkin seeds or sunflower seeds, with a drizzle of olive oil and seasoning.
Enjoy!
Any information provided by us is not intended to diagnose, treat, cure or prevent disease. We always recommend referring your health queries to a qualified medical practitioner.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story