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

Fluffy Spinach Pancakes with Mint-Coriander Dressing

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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Pancakes & Fritters
Cuisine English
Servings 12 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

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