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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 egg
  • 1 cup of spelt flour
  • 1.5 cup of vegetable milk
  • ½ tsp bicarbonate of soda
  • Two large handfuls of spinach
  • 1 tsp vegetable oil
  • soda water

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Slide the pancake onto a plate, then repeat with the remaining butter. You should get 6-8 pancakes.
  5. 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.