These vivid green snacks are the perfect fluffy texture, and go brilliantly with bacon and avocado, or smoked salmon and horseradish, for brunch.

Makes: 10
Ready in: 10 mins

Ingredients

• 125g self-raising flour or Doves Farm Gluten Free Flour
• ½ tsp baking powder
• 2 eggs
• 100ml milk
• 40g baby spinach
• 10 rashers Co-op Bacon
• ½ tsp butter
• 1 avocado, sliced
• 1 lime
• Hot sauce (optional)

Method

1. Put the flour, baking powder, eggs, milk, spinach leaves and a pinch of salt in a food processor and whizz until smooth.
2. Meanwhile, add the bacon to a grill tin and cook under a hot grill until crispy.
3. Put a frying pan over a medium heat and the butter. Spoon about 3 dollops of the pancake batter into the pan, cook for a few mins until bubbles are rising to the surface and the edges of the pancakes look cooked, then turn over and cook for 1-2 mins more. Keep warm while you cook the rest of the pancakes in batches. Brush the pan with a little more oil between batches if needed
4. Serve the pancakes topped with the cooked bacon and slices of avocado with lime squeezed over, plus a little hot sauce if liked.