Spinach and carrot pancakes
Under 60 mins
Mean 3, rated 14 times
Provena Gluten Free Wholegrain Oatflour
Beat the flour into the milk. Add the salt. Let the batter rise for about 15 minutes.
Finely grate the carrot. Defrost the spinach.
Add the eggs, vegetables and white pepper to the batter.
Fry small pancakes out of the dough in a blini pan.
Serve with lingonberry purée.
Try also these
Raw raspberry-yogurt porridge
Oat swiss roll
Oaty flat breads
Our products used in this recipe
Provena Gluten Free Wholegrain Oatflour 400 g 400 g
Oat and lingonberry cookies »
Cheesy scones »
Provena minipizzas »
Raw raspberry-yogurt porridge »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.