• 120 grams of rice flour
  • 2 eggs
  • 300 milliliters of almond milk
  • 50 grams of spinach
  • 1 teaspoon of cumin
  • 1/2 teaspoons of cayenne
  • Coconut oil for cooking
  • 2 garlic cloves
  • 1 inch of grated ginger
  • 200 grams of mushrooms
  • 1 pomegranate (de­seeded)
  • 4 rashers bacon
  • Salt and pepper


  1. In a food processor blend the flour, eggs, milk , spinach, cumin, cayenne and a big pinch of salt.
  2. Slice the mushrooms up and heat 1 tablespoon of coconut oil and sauté the mushrooms for 5 minutes, crush the garlic and add this with the ginger and sauté for another 3 minutes with a pinch of salt and freshly ground pepper.
  3. Remove the mushrooms and place to the side.
 Fry the bacon.
  4. Heat 1 teaspoon of coconut oil and pour out 1/4 spinach pancake mixture into a pan, cook for 2 minutes.
  5. Then place 1/4 of the mushrooms and pomegranate seeds over half the pancake, fold in half and cook like an omelette for another 2 minutes.
  6. Repeat with the rest of the mixture and serve warm topped with bacon.