Don’t be fooled by their delicate appearance – these savoury pancakes pack a seriously healthy punch.

Serves 2

For the pancake:
• 25g teff flour
• 25g Doves gluten-free flour
• 1 egg
• 130g rice milk or almond
• 50g baby spinach
• Pinch Himalayan salt
• 1 tsp sunflower oil

For the filling:
• 100g mushrooms
• 1/2 sliced red onion
• 1 clove garlic
• 1 tsp sunflower oil
• Pinch Himalayan salt
• 6 tbsp water
• 60g kale
• 1/2 lime

To garnish:
• 10g coriander
• 6 tbsp kefir yoghurt
• Radish sprouts

For the Kefir yoghurt:
• 400g sheep yoghurt
• 1 packet Kefir starter cultures

For the Kefir yoghurt:
1 Weigh out the sheep’s yoghurt and stir in the packet of cultures into 2 tbsp of the yoghurt then add the rest and stir for 10 minutes until dissolved. Put into a warm place for 24 hours. Then put into the fridge, it will last for 4-5 days.

For the pancakes:
1 Pour boiling water over the spinach to wilt and squeeze out any excess. Blend together the spinach and rice milk until smooth. Hand mix in the egg and sunflower oil. Weigh and mix the dried ingredients. Then add to the wet mixture until combined.
2 Heat a pan with 1 tsp of sunflower oil and pour half the mixture in to the pan evenly. Leave to cook for 1-2 minutes until it is golden brown then flip over and cook on the other side until golden brown then take off the heat.

For the filling:
1 Thinly slice the onion and sauté in the pan with slices of garlic in the sunflower oil for 1 minute until soft. Add the mushrooms and sauté until cooked, add the water to cool the pan down.
2 Push the mushrooms to one side of the pan and add the kale, lime juice and water and leave it to wilt in the steam. Take off the heat and assemble the pancake.

To serve:
1 Open the pancake and put the kale, mushrooms on one side and the 3 tbsp of yoghurt over the top with chopped coriander. Fold the pancake over the filling and garnish.

Recipe courtesy of Natasha Corrett, founder of Honestly Healthy and available as part of the ‘Intelligent Breakfast’ at Pullman London.


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