It’s pancake day, so why not try a tasty twist on the traditional pancake? Chef Richard has put together this basil, spinach and buckwheat pancake recipe for you to try at home!
Ingredients
200ml almond milk
50g spinach
1 bunch of basil
150g buckwheat flour
Salt and pepper to taste
Method
- Blitz together the milk, spinach and basil.
- Add flour.
- Make the pancakes in a hot flat pan.
- Top with whatever you fancy! We love roasted vegetables, garlic mushrooms…
- Serve flat, add topping, then add a second pancake on top.
Makes 20 pancakes, wrap individually and freeze if you don’t need them all.
Let us know how you get on! Tips for favourite toppings please!