¼ cup olive oil
½ cup raw pureed spinach
½ cup buckwheat flour
1 cup chick pea flour
½ cup barley / oat flour
1tsp unrefined salt
Mix the eggs, water oil and spinach well.
Stir the dry ingredients into the liquid mixture and mix well with a balloon whisk or hand blender.
Place in the fridge for at least 30 minutes.
Fry the pancakes in a medium to slightly hot round pan. They are easier to handle if smaller than traditional pancakes.
Fill with anything from honey or peanut butter to cheese, beef or chicken .