Spinach Pancakes With Chia Jam

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Ground Linseed

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JustIngredients Ground Linseed

Start your day off with these delicious green pancakes and you can thank us later!



3 Handfuls of Spinach
3 tablespoons Ground linseed
1 teaspoon Spinach powder
120ml Warm water
85g Flour
1 tablespoon Baking powder

Chia Jam

280g Frozen raspberries
280g Frozen blueberries
2 tablespoon Orange juice
2 tablespoon Agave nectar


1 Passionfruit
A handful of Fresh blueberries
1 teaspoon Bee pollen (optional)



Add the frozen fruit, chia seeds and orange juice to a mixing bowl, cover and leave overnight in the fridge.

Once the fruit is soft, mash the mixture together, taste and if needed add agave nectar for more sweetness.

Place in the fridge for half an hour to set.


Measure the water in a jug, tip in the linseeds, stir and set aside until a gel consistency forms.

Tip the spinach, spinach powder and linseed gel into the blender until blended. Add the flour and baking powder and blend.

Heat a nonstick pan over a low heat, add some of the mixture to the pan and heat until ready to flip. Cook the other side of the pancake and repeat with the rest of the mixture.

To Serve

Spoon the chia jam on top of the pancakes, pop a couple of blueberries on top, add a passion fruit on the side and sprinkle with bee pollen if desired.

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