Cooking: 10 min
12 pancakes
Corn and Spinach Pancakes
These healthy pancakes made from sweet corn and spinach are packed with vitamin C and protein. They are a great side dish when weaning children off of baby food.
Ingredients
- 1 small can of corn, drained
- A handful of baby spinach leaves
- 1 garlic clove, crushed
- 1 spring onion, chopped
- 50 g all-purpose flour
- ½ teaspoon baking powder
- 1 egg
- 50 ml milk
- 1 teaspoon rapeseed oil
Procedure
STEP 1
Blend the ingredients, except for the oil, in a food processor until almost smooth.
STEP 2
Heat a little oil in a pan and add four tablespoons of the mixture, leaving some space around them. Fry for just under a minute on each side until lightly golden. After flipping, flatten the pancakes with a spatula to ensure even cooking. Serve warm.
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