Spinach and mozzarella pancakes

Ingredients

for 2 servings

• Fresh spinach120 g (4.2 oz)
• Eggs150 g (5.3 oz)
• Grated mozzarella100 g (3.5 oz)
• Almond flour50 g (1.8 oz)
• Baking powder3 g
• Olive oil20 g (0.7 oz)

Directions

1. Wilt the fresh spinach in a pan for 2 minutes over medium heat, squeeze it thoroughly then chop it finely.
2. In a bowl, mix the spinach with the eggs, the grated mozzarella, the almond flour and the baking powder; season with salt and pepper.
3. Heat a drizzle of olive oil in a pan over medium heat.
4. Pour in small portions of batter and cook for 2 to 3 minutes per side, until the pancakes are properly set and golden.
5. Repeat with the rest of the batter, adding a little more oil if needed.
6. Serve hot, soft and prettily flecked with green.