Testing tonight's dinner for lunch

I have put the home office under siege today (just take a look at the Finnish wheather forecast and you'll understand why). At lunch time I decided to do some efficient "home work"; test my own recipee on spinach and chantarelle pancakes with the purpose to introduce it to the critical masses at dinner. It past the first test. Now to wait and see if this can be the answer to how to get the kids to eat delicious mushrooms (chantarelles, Finnish forest's golden plant!)  and how to replace those industrial-made spinach pancakes with something a little bit more nutritious.

Whatever the kid's verdict is, I can still share the recipee with the rest of you because my own, very biased, opinion was that this was goody good!


Spinach and Chantarelle pancakes:

5 eggs
2 dl creamy coconut milk (the package where the water part is not included)
1,5 dl almond cross (left overs from the almond milk I made this morning, I guess you can take normal almonds as well)
some chantarelles (previously fried in coconut oil)
2 small cubes of frozen spinach
coconut oil for frying

Mix all ingredients and add the eggs when the rest is well mixed. Fry in a lot of coconut oil. Since the pancakes do not contain gluten, they easily fall apart if you do not let them fry for longer than usual pancakes. Its a bit tricky to get them in one piece out of the frying pan, but with practice and patience it all turns out just perfect!