How to cook
To prepare these fluffy spring pancakes with spinach, follow these steps:
In the jug of a powerful blender or nutribulet soak 4 tbsp. of fine oatmeal in 1 cup of water for about 15 minutes.
Then add 1 egg and the green components: 2 handfuls of spinach leaves, 1 handful of parsley sprigs and about 10 spring onions. Blend/puree until you have a deep green and smooth texture.
Pour the resulting mixture into a deep bowl convenient for stirring and add the remaining ingredients: 1 tsp. of baking soda, 1 tbsp. homemade apple cider vinegar, 3 pinches of ground black pepper, 1 tsp. fine Himalayan salt, 1/2 tsp. brown sugar crystals - Demerara, 3 pinches of cumin and 1 tbsp. of unrefined cold-pressed sunflower oil.
While stirring with a wire whisk, add the wholemeal flour - about 12 full tablespoons.
Prepare the pancakes in a heated ceramic pan (with non-stick coating) without fat. For each one, spread the mixture with a small ladle, into a medium-sized circle (about 15 cm) with a spiral motion. Wait for bubbles to form all over the surface and then turn it over, so that the savory pancake can cook on the other side for 1-2 minutes.
About 18 small pancakes are obtained from the green pancake mixture. Every single one, that is ready, place them on top of each other and cover them all with a lid to keep them soft.
Amazing fluffy spinach pancakes with wholemeal flour, which you can serve for breakfast with your favorite pesto, egg pate, etc., as well as for a light lunch - complemented with a potato salad, a cabbage salad or an Easter salad with boiled eggs.