Remember Popeye, the spinach-munching cartoon sailor? Well now you know why these cute little pikelets are green! Powering up with spinach is an awesome way to get more greens into little bellies, especially via a light & lazy weekend brunch like this.
1 egg
2 handfuls of spinach leaves – I used baby spinach, it equated to 1 cup, loosely packed
½ cup milk of your choice (I used a combo of rice & almond)
1 banana
2 Tbsp coconut sugar (or swap for rice malt syrup, or sweetener of your choice)
¼ cup brown rice flour
¼ cup tapioca starch
½ tsp gf baking powder
oil for cooking (I use coconut)
optional berries and yoghurt to serve
Put the egg, spinach, milk and banana into a bullet or blender and whiz until smooth. Add the remaining dry ingredients and blitz again – you’ll have a gorgeously green, smooth, runny batter.
Heat a frypan on a medium-low heat (non-stick is great for these) and add a little oil. Carefully pour a tablespoon of batter at a time into the pan to create small round pikelets. Once bubbles start to form on the surface, flip the pikelets over to cook the other side. Serve hot with berries and yoghurt (mmmm coconut yoghurt), smear them with jam, slice banana on top…up to you. In the rare event of leftovers, pop them into lunchboxes.
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