Buckwheat Pancakes with Spinach and Vegan Cream Cheese

Buckwheat Pancakes with Spinach and Vegan Cream Cheese

One of our special ‘Mood Food’ recipes – packed with lots of brain-boosting nutrients including B vitamins, omegas, amino acids, protein, magnesium and zinc – to help boost your mood, sharpen your mind and combat stress.

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Preparation time

Cook time

Total time

15 minutes




  • sides-light-meals-and-salads




  • 40g/1½ oz buckwheat flour
  • 70g/2½ oz plain flour
  • ½ tsp baking powder
  • 275ml/10fl oz soya or other plant milk
  • 1 tbsp oil
  • Pinch of salt
  • Low-calorie oil spray
  • Bag of spinach, wilted in a saucepan in its washing water OR microwaved for about a minute, Drain
  • 4 tbsp vegan cream cheese (homemade from our recipe below OR use a ready-made variety such as Sheese, Tesco or Tofutti Original).


1. Pre-heat the oven to 180˚C/350˚F/Gas Mark 4.

2. Whisk all of the ingredients together, apart from the spinach and cream cheese, in a mixing bowl to form the batter.

3. Heat a shallow frying pan until it spits when you drop a little cold water on it. Coat the bottom of the pan with oil spray. Now spoon in a ladle of batter, spreading it around so it covers the base evenly.

4. Using a spatula, loosen the edges of the pancake after several minutes, and then turn it over to cook on the other side.

5. Remove the pancake from the pan when both sides are golden. Repeat this process to make around 6 pancakes. Keep them warm in the pre-heated oven as you go.

6. Spread a generous teaspoon of cream cheese onto the pancake and top with warm spinach.

7. Either roll the pancake up or fold half, and then into a quarter to serve.

8. Great served with some sliced tomatoes or grilled mushrooms.

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