Ingredients
160 g fresh spinach leaves or 3 carrots
2 dl spelt or all-purpose flour
1/2 tsp salt
4 dl soy milk
8 Tbsp soy flour

Chop the spinach finely and sauté it in some oil, or grate the carrots. Whisk together the flours, salt, and some of the soy milk to a smooth batter. Whisk in the rest of the soy milk. Stir in the spinach or carrots with a wooden spoon.

Heat up a silver dollar pan or frying pan over medium heat. Pour in some oil. Pour in a thin layer of batter, about 1-2 Tbsp per pancake. When the surface has stiffened and become matte, it is time to flip. They should be golden brown.

Serve with a mixed salad or a tomato salad.