Spinach protein pancakes

• buttermilk↗284ml pot ml
• egg↗1

  beaten, plus 2 poached eggs per person, to serve (optional)

• spinach↗200g g
• buckwheat flour↗175g g
• gluten-free baking powder↗1 tsp tsp
• pinch of paprika
• rapeseed oil↗

  for frying

Step-by-step instructions

1. 1

   Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.

2. 2

   Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.

3. 3

   Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.