Lactofree Spinach Pancakes

Name: Lactofree Spinach Pancakes
Ingredients: 250 g plain flour; 230 ml whole milk; 55 g Spreadable; 3 cups baby spinach; 2 eggs; 1 tsp baking soda (Powder); 1 tsp salt; 215 g Spreadable; 3 egg yolks; 1 tbsp Fresh lemon juice; 1 pinch ground cayenne pepper; 9 Streaky rashers of bacon; 3 free range eggs

Boost your breakfast with Arla Lactofree Spinach Pancakes. Top it all off with a healthier take of Hollandaise sauce for a protein packed morning.

Ingredients

For the Pancakes

250 g Plain flour
230 ml Whole milk
55 g Spreadable
3 cups Baby spinach
2 Eggs
1 tsp Baking soda (Powder)
1 tsp Salt

For the Hollandaise

215 g Spreadable
3 Egg yolks
1 tbsp Fresh lemon juice
1 pinch Ground cayenne pepper

For the Topping

9 Streaky rashers of bacon
3 Free range eggs

Instructions

Step 1

Make the hollandaise first by melting 215g butter in a small pan. Add the rest of the hollandaise ingredients to a blender and blitz. Whilst blender is on, slowly pour melted butter into the blender to thicken the sauce. Season to taste.

Step 2

Mix ingredients for pancakes to make smooth batter. Chop spinach and stir through batter.

Step 3

Melt 55g butter in a small pan over a low heat.

Step 4

Ladle a spoonful of pancake batter in to the frying pan and let cook for 6-8 minutes. Meanwhile, pan fry bacon until crispy. In the same pan, crack open eggs and cook to your liking (although we think a runny yolk is best!)