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Savoury Spinach Pancakes served with Sweet Potato


Preparation Time
10 minutes

Cooking Time
6 minutes


Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • A handful of spinach
  • 40g gluten free plain flour
  • 1 egg
  • A splash of Lucy Bee Coconut Milk
  • 1 tsp. Lucy Bee Coconut Oil, for frying
  • Cooked sweet potato mash
  • Greek yoghurt
  • A handful of pumpkin seeds
  • A drizzle of extra virgin olive oil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground


  1. Place all pancake ingredients into a blender and blitz. Note, this mixture has a thick consistency.
  2. Heat the Lucy Bee Coconut Oil in a small frying pan and spoon out enough pancake mixture to cover the pan. Fry for 2 -3 minutes on each side. You may need to add more Lucy Bee Coconut Oil to cook the remaining pancakes.
  3. You can choose your own toppings to serve but I love sweet potato mash, Greek yoghurt and pumpkin seeds, with a drizzle of olive oil and seasoning.

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