It’s time for a family favorite recipe again! Spinach pancakes are quite familiar in many families with small kids, but how many of you have tried nettle pancakes? I bought dried nettles (in powder, you’ll find the one I used from here) while we were in Finland last time, and have been using that powder in my smoothies since that. Super handy way to add nutrients into smoothies, but I also wanted to make some “real food” with that powder. So, nettle pancakes it was!
And why did I use dried nettles in these pancakes? Because stinging nettles are extremely healthy despite its name: they contain a lot of calcium, iron, magnesium, potassium, vitamin B6 and vitamin A. Just to mention few of its nutrients!
Ingredients (makes 20 small pancakes):
5 tbsp dried nettles, powdered (If you don’t happen to have stinging nettle, spinach works just as well.)
1 1/2 dl water
1 dl rye flour
1,5 dl oat flour (or some other flour you prefer)
4 dl milk of your choice (oat milk, almond milk, just normal cow milk, all of them will work!)
1-1 1/2 tsp salt
1 tsp baking powder
black pepper to taste
butter or oil of your choice for cooking
• First, mix nettle powder with water and set aside.
• Mix all the other ingredient in a bowl or a jug (easier to pour the batter, when baking the pancakes).
• Add the nettle mixture and mix well.
• Let the batter rest for a while on a fridge, 15 minutes or more.
• Heat a drizzle of butter or oil in a non-stick pan over a medium heat and add some batter on it. Cook for 1-2 mins or until bubbles appear, then flip over for 30 secs or until cooked.
• Repeat until all the batter is baked.
Serve pancakes with lingonberries, lingonberry jam, apple sauce, cottage cheese, or whatever you fancy 😛