Savoury Spinach Pancakes

PREP TIME: 20 minutes



  • 2 cups baby spinach
  • 1 cup almond milk
  • 4 eggs
  • ¾ cup almond meal
  • ¾ cup buckwheat flour
  • 1 tsp baking powder
  • ¼ small red onion, thinly sliced
  • Watercress


  1. Place the spinach, milk, 2 eggs, buckwheat flour, almond flour and baking powder in a blender. Blend on high for 1 minute until smooth.
  2. Heat a nonstick pan on medium heat and then spoon out ¼ cup pancake batter into the hot pan. Cook for 2 minutes, or until small bubbles start to form on the surface, then flip the pancake and cook for 1 minute. Repeat with remaining mixture.
  3. Preheat another small pan and then crack the remaining two eggs into the hot pan. Fry for 3-4 minutes for a runny yoke or until cooked to your liking.
  4. Plate up the pancakes between two plates, then top with fried egg, red onion and watercress.