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Gluten Free Spinach and Egg Brunch Pancakes

Makes 6-7 pancakes

This is one of our all-time favourite recipes.  We like to make these buckwheat pancakes ahead of time so that they can be quickly assembled and baked when we want to eat them.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • PANCAKES
  • 100g FREEE Buckwheat Flour
  • pinch of salt
  • 1 egg
  • 300ml milk
  • 50g butter
  • oil, for pan
  • SPINACH AND EGG FILLING
  • 300g spinach, wilted
  • 6 tbsp cream
  • 6 eggs
  • 125g grated cheese
  • butter, for tray
  • salt and pepper

Pancakes

  1. Put the flour, salt, egg and half the milk into a bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours or if using straight away continue with the recipe.
  3. Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
  4. Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
  5. Cook the pancake, loosening the edges, until the base is golden. Turn it over and cook the other side.
  6. Transfer the cooked pancake to a plate and repeat until the batter is used.
  7. If making these ahead of time cover and chill the pancakes for up to 24 hours.

Spinach and Egg Filling

  1. Rub some butter around the inside of an oven tray and pre-heat the oven.
  2. Wilt the spinach, stir in the cream, season with salt and pepper.
  3. Lay out the pancakes and divide the spinach mixture on the middle of the pancake
  4. Break an egg onto the spinach and fold the edges of the pancake over to cover the egg white and to form a square.
  5. Place the filled pancakes on the prepared oven tray and sprinkle grated cheddar over the top.
  6. Bake for 12-18 minutes or until heated through and the egg is set.
  7. Serve immediately.

Equipment

Large frying pan, oven tray and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15 minutes + 12-18 minutes

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Ingredients

Change Quantities:
  • PANCAKES
  • 100g FREEE Buckwheat Flour
  • pinch of salt
  • 1 egg
  • 300ml milk
  • 50g butter
  • oil, for pan
  • SPINACH AND EGG FILLING
  • 300g spinach, wilted
  • 6 tbsp cream
  • 6 eggs
  • 125g grated cheese
  • butter, for tray
  • salt and pepper

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