This recipe takes ‘adding something green’ to your plate to the next level. These healthy and delicious pancakes are perfect for a gluten-free, high protein breakfast option or even great as a snack on their own.

Serves 4

Prep time: 15 minutes. Cook time: 45 minutes


½ cup buckwheat flour

½ cup rice flour (finely milled)

1 handful of baby spinach

½ cup reduced-fat or skim milk

2 eggs

1 teaspoon salt

150g smoked salmon, with no gluten containing marinades

4 lemon wedges, to serve

½ lemon, juiced

3 Tablespoons sour cream (swap for low-fat Greek yoghurt)

2 Tablespoons dill, finely chopped

Olive oil, for cooking


1. Mix milk, eggs and spinach and use a blender to blend into green puree. In another bowl, mix buckwheat and rice flour with 1 teaspoon of salt. Slowly pour green puree into flour mixture and mix until just combined. Let mixture sit for 10 minutes to thicken (Please don’t skip this step as your pancakes tear).

2. Heat a little extra virgin olive oil in a non-stick frying pan.

3. Spoon in 1/4 cup of the mixture, cook until bubbles appear on the surface, flip to cook the other side

4. Repeat with remaining batter, using more oil when required.

5. Serve with lite sour cream or Greek yoghurt combined with salmon, lemon juice and dill. Garnish with lemon wedge.