Name: Fluffy Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free]
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 250 g buckwheat Flour; 3 eggs - yolks and whites separated; 2 handfuls spinach - finely chopped; 2 spring onions - finely chopped; 1 ½ tsp gluten-free baking soda; ½ tsp salt; 250 ml fat free yogurt; 250 ml milk; 2 Tbsp vegetable oil + extra for greasing; 1 tsp ground coriander; 1 tsp ground cumin; 250 g fat free greek yogurt; 2 Tbsp mint leaves - finely chopped; 2 Tbsp coriander leaves - finely chopped; ½ red onion - finely chopped; 3 Tbsp lemon juice - to taste; 1 tsp grated ginger; salt & pepper; lime - fresh coriander and red chilli to serve

5 from 1 vote

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Fluffy Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free] by The Flexitarian

These delicious spinach pancakes are just perfect for dinner or brunch. The mint-coriander yoghurt dressing adds just the right amount of zing.

This recipe makes around 12 pancakes depending on how big you make them.

Buckwheat Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free] by The Flexitarian

Fluffy Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free]

These delicious spinach pancakes are just perfect for dinner or brunch.

5 from 1 vote

DieTARY CHOICEGluten-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 15

Cook Time 45

Total Time 1

Course Pancakes & Fritters

Cuisine English

Servings pancakes

Calories 147 kcal

Equipment

2 mixing bowl

food processor or whisk

pancake pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

250 g buckwheat Flour
3 eggs – yolks and whites separated
2 handfuls spinach – finely chopped
2 spring onions – finely chopped
1 ½ tsp gluten-free baking soda
½ tsp salt
250 ml fat free yogurt
250 ml milk
2 Tbsp vegetable oil + extra for greasing
1 tsp ground coriander
1 tsp ground cumin
250 g fat free greek yogurt
2 Tbsp mint leaves – finely chopped
2 Tbsp coriander leaves – finely chopped
½ red onion – finely chopped
3 Tbsp lemon juice – to taste
1 tsp grated ginger
salt & pepper
lime – fresh coriander and red chilli to serve

Instructions

Put the buckwheat flour in a bowl with the spinach, spring onions, egg yolks, baking soda, salt, fat free yogurt, vegetable oil, milk, ground coriander and ground cumin. Mix until all is well blended.
In a separate bowl, beat the egg whites until stiff.
Carefully fold the egg whites into the pancake dough.
Cook each pancake one small ladle at a time in a hot pancake pan with vegetable oil. Keep cooked pancakes warm in the oven while you are making the others.
Make the mint-coriander dressing by mixing together Greek yoghurt, mint leaves, coriander leaves, red onion, lemon juice and grated ginger. Season to taste.
Serve the pancakes with mint-coriander dressing. Top with a sprinkle of finely chopped chilli and coriander leaves and a drizzle of lime juice.

Nutrition

Serving: 3pancakesCalories: 147kcalCarbohydrates: 19gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 44mgSodium: 153mgPotassium: 285mgFiber: 2gSugar: 4gVitamin A: 489IUVitamin C: 3mgCalcium: 111mgIron: 1mg

Find this recipe online:

Fluffy Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free]

https://theflexitarian.co.uk/recipe-items/fluffy-buckwheat-spinach-pancakes-with-mint-coriander-dressing-vegetarian-gluten-free/

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Fluffy Spinach Pancakes with Mint-Coriander Dressing [vegetarian] [gluten free]