Green pancakes with oat milk

Green pancakes? Why not. I had some spinach left over and the kids wanted pancakes. So to add a little variety to the game, the favourite food was put on the table in a green version. Much to the delight of our youngest!

Since I have been making oat milk myself, our consumption of cow’s milk has dropped rapidly as we are almost completely replacing it. Oat milk is also in the recipe for the green pancakes. But if you like, you can also make them with cow’s milk… Funny, until now I always wrote you can substitute the cow’s milk with an alternative vegetable milk… how some things do change…

Ingredients Green pancakes:

• 500 ml oat milk
• marc of oat milk or 2 tablespoons of soaked oats
• 75 g fresh spinach (alternatively frozen spinach defrosted)
• 200 g spelt flour
• salt, freshly ground pepper
• Olive oil for frying

There are few ingredients and the dough is mixed together very quickly. If it is a bit thin, just add some spelt flour. The green pancake dough does not need any egg, so I took it with me into the garden, to bake it there and cover it with fresh vegetables from the beds. What a treat!

I used a small cast-iron pan to fry the pancakes, because they get super crispy in it. But it works just as well in a normal pan.

Ideas for topping pancakes

• Zucchini pasta, briefly tossed in olive oil with a little garlic and seasoned with salt and pepper
• Young peas, blanched
• Sugar snap peas, blanched
• Young salad, with or without dressing
• A blob of yoghurt
• Corn
• Mushrooms, briefly fried with a little onion and deglazed with balsamic vinegar
• stoic children like to use cinnamon and sugar even on green pancakes …, haha!

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