Lactofree Spinach Pancakes

Lactofree Spinach Pancakes

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


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!)
Step 5
  • Plate up pancakes followed by the bacon and eggs, drizzle over the hollandaise and add a little extra cayenne for a spicy kick.


For the Pancakes
Plain flour
250 g
Whole milk
230 ml
55 g
Baby spinach
3 cups
Baking soda (Powder)
1 tsp
1 tsp
For the Hollandaise
215 g
Egg yolks
Fresh lemon juice
1 tbsp
Ground cayenne pepper
1 pinch
For the Topping
Streaky rashers of bacon
Free range eggs