Pancake day is March 1st this year, always falling the day before Lent begins. This day, otherwise known as “Shrove Tuesday”, is traditionally a day of feasting before the 40-day fast of Lent, which kicks off on Ash Wednesday: the last opportunity to use up eggs and fats before Lent.
So, on this note, I have added a great dollop of mascarpone to the mix in order to maximise taste whilst blending in a healthy dose of spinach and tomatoes. For those who find gluten hard to digest then you will be fine with this recipe as I’ve used a rice flour from Dove’s Farm who are all about quality grain and organic farming.
It is possible that when we feel gluten rich products such as processed bread and cakes are hard to digest that what we are actually reacting to is the processing of grains rather than the gluten. White processed products are never naturally white. To create ‘completely white’, a chemical called benzoyl peroxide, or acetone peroxide is used to bleach the slightly yellow natural flour to white. By using heritage grains, such as Dove’s you can feel reassured that the grains are organic and unbleached whether from wheat or gluten free.
Give this a go: so delicious and simple you may decide to make it a staple lunch. Serve on a bed of spinach which will boost your vitamin A, calcium and iron. It also acts as a prebiotic fibre meaning it feeds those wonderful commensal bacteria living in your gut. An all round green and leafy immune booster.
Gluten Free Savoury Spinach and Tomato and Pancakes
INGREDIENTS
SERVES 2 GENEROUS SERVINGS
1/2 cup Fat-free Milk (I use oat milk) or your regular milk
2 egg(s) (organic and free-range)
1/2 tsp extra-virgin olive oil
1 tsp of lemon juice
1 cup Spinach finely sliced
2/3 cup Rice Flour (I use Dove’s)
1/4 cup Porridge Oats
1/4 tsp sea salt
1 heaped tablespoon of mascarpone cheese
1/2 cup Cherry Tomato, quartered
Handful of fresh coriander for serving (cut finely)
More sea-salt and black pepper to taste
DIRECTIONS
1. In medium bowl, whisk together the milk, eggs, oil, and lemon juice. Stir in the spinach and half of the tomatoes.
2. Add the flour, oats, mascarpone and salt to the spinach mixture which a generous grind of black pepper. Stir until well combined.
3. Spritz a large non-stick pan (or griddle) with cooking spray and heat (medium heat). In batches, ladle the batter into the pan, about 1/4 cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
4. Serve warm pancakes topped with extra spinach and remaining tomatoes. Add some finely chopped fresh coriander for extra taste. An addition of tomato passata sauce on the side works well with this savoury dish. Simply heat passata from a tin or jar (such as Napolina Tomato Passata) gently for 5-10 minutes, add a little sea salt and black pepper.