Spinach and carrot pancakes
Under 60 mins
Mean 3, rated 13 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
Oaty pie with berries
Our products used in this recipe
Provena Gluten Free Wholegrain Oatflour 400 g
Provena minipizzas »
Oat and lingonberry cookies »
Raw raspberry-yogurt porridge »
Cheesy scones »
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.