Spinach Buckwheat Pancakes (V) from Higgidy Clever with Veg

Makes 8, depending on size

24cm non-stick frying pan

100g young spinach leaves

300ml skimmed milk or oat milk

2 eggs, beaten

150g buckwheat flour

Good pinch of salt

Pinch of paprika

3 tablespoons coconut oil or rapeseed oil

To serve

I try to offer a combo of the following:

A cheese (e.g. crumbled feta, grated mature Cheddar or a creamy goats’ cheese)

A veg (e.g. some roughly chopped mushrooms sautéed in a little butter, sliced avocado, or sunblush tomatoes)

A soft herb (e.g. torn basil leaves or roughly chopped dill)

Something moist (e.g. a smear of thick Greek yogurt, hummus, or fresh pesto)

Some protein (e.g. fried or scrambled eggs, or scrambled tofu)

Place the spinach in a blender and add the milk, eggs , flour, salt and paprika. Blitz the mixture at a high speed until it forms a smooth batter. Allow to rest for 10 minutes.

Heat a tablespoon of the oil in a 24cm non-stick frying pan over a medium heat. Using dry kitchen paper, wipe the oil around the pan to evenly coat and remove any excess. Once the pan is hot, pour in a ladleful of batter and tilt the pan from side to side to spread it out evenly. Cook on a low–medium heat for 1–2 minutes on each side, until lightly speckled brown. Note: If the heat is too high, the pancake will burn on the outside but not cook through.

Keep warm in a low oven until you’re ready to serve.

Place the pile of pancakes in the centre of the table with a choice of fillings. Dig in immediately.