Green pancakes

A while back, my daughter asked if I could make Rocky pancakes. She was of course referring to Rocky from the Paw Patrol. You know, the green pup who's in charge of recycling. 

So, I set to work trying to figure out how to best make green pancakes. I tried using chlorella, but I found the taste a bit odd (perhaps I added too much?). 

But then I remembered seeing somewhere that spinach helps add a great colour to pretty much anything, and I decided to mix spinach up with the easiest pancake / wrap recipe I know. 

So, here goes. Hope you like it!

For approximately 12 pancakes you'll need:

4 1/2 cup water

3 cup buckwheat flour

A pinch of salt

A bag of baby spinach

Oil/butter for cooking (I use coconut oil) 

This is what you do:

First, you rinse the spinach. Then you add as much as you can into a blender (I use a nutribullet), top it up with water and then blitz. Keep doing this until all the spinach has been blitzed up. 

Then, mix the wet with the flour and salt and make sure any lumps are whisked away. It should be pretty runny, as you want to be making thin, big pancakes. 

I tend to leave the mixture for a while to let it set. I'm not sure why, but I find that the pancakes stick together better this way. 

When you are ready to eat, heat a pan to about medium heat, add some oil and the ladle in the mixture. Fry it for a few minutes on either side, and then transfer to a plate. Keep the pancakes warm by using a tea towel to cover the finished pancakes. 

You can top the pancakes with whatever you like. Both savoury and sweet toppings work well. I love things like avocado, smoked salmon and cream cheese, but the sky's the limit really.