Spinach and spelt pancakes
I find that spelt flour has a very distinctive taste which doesn’t really work in cakes and breads. But it works in pancakes and puffs; particularly if mixed with other strong ingredients such as spinach. These dairy-free spinach and spelt pancakes can be used like a tortilla wrap, so you can add your own filling ( such as smoked salmon, sandwich spreads, salami, cheese, roasted veggies, salad and so) – then just roll them up and eat them like you would with flatbread. Alternatively, cut them into bite-sized pieces which are perfect as party nibbles or picnic snacks.
Ingredients
Method
- Put the egg and spelt flour into a food processor. Add the milk and bicarb, then process for 30 seconds until you get a thick, smooth batter.
- Add the spinach and oil, then whizz again for a few seconds. Now keep adding soda water to the batter until you’ll get a mixture resembling single cream.
- Lightly grease a pancake pan with oil then heat it over medium heat. Add a ladleful full of batter and let it spread out in the pan. Cook for a minute or so until the surface of the pancake is no longer runny, then flip it over and cook for another few seconds.
- Slide the pancake onto a plate, then repeat with the remaining butter. You should get 6-8 pancakes.
- Add your chosen filling, then roll them it and cut it in half – alternatively cut the roll into bite-size pieces and serve them as nibbles.