Smoky Paprika Chicken Spinach Pancakes

Prep Time: 15 mins    Cooking Time: 15 mins   Serves: 3-4

These gluten free pancakes are high in protein and tasty too. Make these for breakfast and get your day off to a great start!


  • 2 Paprika Chicken Sausages per person
  • 284ml Buttermilk Pot
  • 5 eggs - 1 for the pancake mix & 1 to poach (per person)
  • 200g Spinach
  • 175g Buckwheat Flour
  • 1 tsp Gluten Free Baking Powder
  • Pinch of Paprika
  • Rapeseed Oil


  1. Heat the oven up to 180 degrees & place 1-2 sausages per person onto a baking tray. Cook for 25 minutes, remembering to turn half way through. 
  2. Whilst the sausages are cooking, boil the kettle, then add the buttermilk & 1 beaten egg into a food processor. 
  3. Put the spinach in a colander and pour over the boiling water to wilt then squeeze out any excess water. Add the spinach to the processor and blitz all together.
  4. Put all the dry ingredients, plus 1 tsp of salt, into a bowl and gradually whisk together to form a batter. If a little too thick, you can add some water. 
  5. Heat a drizzle of oil in a large, non-stick pan over a medium heat. Ladle in 2 spoonful's of pancake batter and cook up until bubbles start to appear or for 1 minute and 10 seconds. Then flip the pancake and cook for a further 1 minute and 10 seconds.
  6. For the poached egg, add boiling water to a pan. Keep the water boiling and put a capful of white wine vinegar to the pan (this will stop the egg from splitting). 
  7. Swirl the water then add the egg into the water. 
  8. Cook for 2 minutes 30 seconds then remove the egg from the pan and place on top of the pancakes along with the sausages.
  9. Enjoy!


Nutritional Information Per 100g Per Portion
Energy 818kJ/193kcal 2242kJ/529kcal
Fat 1.7g 4.8g
of which Saturates 0.4g 1.1g
Carbohydrate 13g 37g
of which Sugars 1.4g 3.7g
Protein 30g 82g
Salt 1.6g 4.4g
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