- 1 cup of packed, fresh spinach
- 1 cup of buttermilk (make your own by adding 1 Tbsp of vinegar or lemon juice to the milk and leave it for 10 minutes)
- 1 large egg
- 1 Tbsp oil
- 1 cup wholewheat flour
- 1 Tbsp sugar (optional)
- 1 banana
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
Blend the spinach, buttermilk, egg and oil.
In a separate bowl, whisk the dry ingredients.
Mix everything together, then fry in butter for about two minutes each side.
I use about 12 Tbsp of batter for each pancake – great for little hands.