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Gluten free green pancakes

Gluten free green pancakes

Gluten-free green pancakes with Persian feta and thyme.

Yotam Ottolenghi‘s green pancakes are a tasty way to get greens into your diet and make a healthy homeschool snack (you can leave out the chillies if you wish). They work as gluten-free or wheat based. You can change the herbs for a different taste, but I like coriander, and I use a whole bunch. 

These pancakes also freeze well. You can make them small finger-food sized and they make excellent canapes, or larger meal sized. Lime butter is nice, but if you don’t have the time or a lime, you could use any Middle Eastern dip, labaneh, Persian feta or just plain yoghurt. We often just eat them on their own. 

For more simple recipes from Yotam Ottolenghi, check out his Simple recipe book.

What you’ll need

Greens:

1 large bunch spinach

1 bunch coriander with roots 

6 green onions, finely chopped

2 fresh green chillies

Batter:

3/4 cup of gluten free flour (I use prepackaged gluten free flour from Coles.)

1 tablespoon baking powder (yes, 1 tablespoon)

1/2 teaspoon salt

1 teaspoon cumin

1 egg

4 tablespoons butter, melted

2/3 cup milk

1 egg white (extra)

Olive oil or vegetable oil for frying (be generous)

How to make gluten free green pancakes

Soak the spinach and coriander in separate bowls of water to clean thoroughly.

Sift the flour, baking powder and spices into a large mixing bowl.

Add the whole egg, melted butter and milk and whisk until combined. Whisk the egg white until soft peaks form and fold into the batter.

Chop the green onions and chillies (remove seeds) finely. Set aside on a plate.

Drain the spinach and place in a pan on low heat. Cover until wilted.

Meanwhile, drain and chop the coriander, including the roots. The roots are the most flavoursome part, so it’s always worth adding these in.

Cool the spinach enough to handle and squeeze out excess liquid. Chop and set aside with the other greens.

Using a fork to help break up the spinach, fold all the greens into the batter.

Preheat your pan with plenty of oil and add tablespoons of the batter. Press down slightly to even out the surface and fry until golden brown. 

Serve with your favourite topping.

If you’re needing some meal prep inspiration to help your homeschool day go smoother, check out these:

Layered  salad

Herb, pistachio and pomegranate salad

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