• 175 g plain flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp bicarbonate of soda
  • 284 ml buttermilk
  • 1 medium egg
  • 25 g unsalted butter, melted and cooled
  • 100 g spinach, wilted and excess water squeezed out
  • 4 tsp olive oil


  1. 1

    Combine the flour, sugar, baking powder and bicarbonate of soda in a bowl.

  2. 2

    In another bowl, whisk together the buttermilk, egg and melted butter. Place the egg mixture in a food processor with the spinach and purée until smooth. Mix into the dry ingredients until just combined. If the batter is too thick, add a dash of water to thin.

  3. 3

    Heat 1 tsp olive oil in a large frying pan over a medium heat. Drop spoonfuls of the batter into the pan, spreading to make 4 pancakes about 7.5cm in diameter. Cook the pancakes until bubbles form on the surface – about 2 minutes – then flip over and cook on the other side for another 2 minutes or until golden. Repeat to use up the remaining oil and batter, keeping the cooked pancakes warm between layers of baking parchment until you're ready to serve.

Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 10.1g 14%
  • Saturates 4.1g 21%
  • Sugars 7.5g 8%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 900kj/215kcal

Each serving provides

28.5g carbohydrate 1.2g fibre 7.4g protein

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