A new year and a renewed inspiration to continue my quest for a healthy lifestyle (albeit with a little not so healthy self indulgence thrown in for good measure).
I made these Spinach and Dill Pancakes to serve as Hors d'oeuvres on New Yearís Eve. I wanted something light and healthy with enough substance to fill a hole without that stodgy and heavy feeling. Not too mention they paired wonderfully with champagne.
The use of organic buckwheat flour helps make the pancakes light and fluffy; the dill adding extra freshness and flavour, while the spinach has a neutral taste which makes these pancakes the perfect platform to serve with either sweet or savoury fillings and spreads. Their versatility means, you can serve them at breakfast, lunch or dinner or as finger food, and can be eaten hot, warm or cold. Itís also a novel way to get kids (and adults) eating more spinach.
Spinach and Dill Pancakes are light and fluffy with a neutral flavour making them the perfect platform to serve with either sweet or savoury fillings and spreads.
: 10 minutes
: 15 minutes
: 8-10 servings
2 Large Handfuls of Baby Spinach
3/4 Cup Organic Buckwheat Flour
1 Small Green Apple
1/2 Cup Oat Milk
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Fresh Dill
Ground Black Pepper to taste
Blend the spinach, buckwheat flour, apple puree and oat milk to form a batter then fold through the dill, extra virgin olive oil, black pepper and water.
To make the Hors d'oeuvres below, I spread a dollop of Sweet and Spicy Carrot Dip
onto each pancake then topped with sun-dried tomatoes and Green Beans
then rolled and secured with a toothpick.
These Spinach and Dill Pancakes can be enjoyed hot, warm or cold and will make great Hors d'oeuvres when combined with Sweet and Spicy Carrot Dip, Sun-Dried Tomatoes and Green Beans.
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