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.
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Our products used in this recipe
Provena Gluten Free Wholegrain Oatflour 400 g 400 g
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