Interior Designers Hampshire, Surrey, London, Sussex, Cotswolds


Spring green pancakes


By Katie Jenson-Hull  /  The Radiant Nutritionist

Naturally vibrant and colourful green pancakes without any food colourings in sight. These green pancakes are super delicious and nutritious. They are a wonderful way of getting extra hidden nutrients into the diet for any fussy eaters in the household. Perfect to enjoy for a weekend breakfast or brunch. You can change the stuffing for any other delicious combinations such as mushrooms and spring greens. The pancake batter is also delicious with sweet fillings such as mango, bananas, berries, flax seeds and coconut yogurt. Any leftover pancake batter can be left in the fridge in a covered bowl to enjoy later in the week. You won't want to have any other colour of pancakes again!



Serves 2

Pancake batter
1 cup self-raising flour
1 cup plant based milk (almond works well)
2 free-range eggs
Large handful (100g) of spinach (you can do half spinach and half watercress)
Butter or coconut oil

Pancake stuffing
60g feta
280g smoked salmon

Green salad
A handful of seasonal mixed salad leaves, rocket, parsley or watercress
1 ripe avocado
2 tbsp extra virgin olive oil
1 lemon






1. Blitz the spinach, milk, eggs and flour in a blender.  Blend until smooth.

2. Halve, destone, peel and finely slice the avocado. Place on a plate with your mixture of seasonal green.

3. In a small bowl mix together 2 tbsp extra virgin olive oil, a good squeeze of lemon juice and seasoning. Drizzle on top of the salad.

4. Heat up the frying pan and add the butter or coconut oil.

5. Pour in a thin layer of batter.  Swirl it around the pan to fill up to the edges. Allow to cook for 2 minutes or so, flipping the pancake over in between.

6. Once cooked, remove and place on your plate. Stuff with crumbled feta and smoked salmon. Fold the pancake into a quarter. Enjoy!






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