Lactofree Spinach Pancakes

Name: Lactofree Spinach Pancakes
Ingredients: 250 g plain flour; 230 ml whole milk; 55 g spreadable butter; 3 cups baby spinach; 2 eggs; 1 tsp baking soda (Powder); 1 tsp salt; 215 g spreadable butter; 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

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

For the Hollandaise

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

For the Topping

Streaky rashers of bacon	9
Free range eggs	3

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!)