Spinach and carrot pancakes

Under 60 mins
(20-25 pcs)
Rate it:
Mean 3, rated 13 times
Spinach and carrot pancakes
Spinach and carrot pancakes

Ingredients:

400 mlmilk
200 mlProvena Gluten Free Wholegrain Oatflour
0,5salt
1carrot
50 gfrozen spinach
2egg
0,25white pepper

For frying:

Recipe:

  1. Beat the flour into the milk. Add the salt. Let the batter rise for about 15 minutes.
  2. Finely grate the carrot. Defrost the spinach.
  3. Add the eggs, vegetables and white pepper to the batter.
  4. Fry small pancakes out of the dough in a blini pan.
  5. Serve with lingonberry purée.

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