Spinach Wraps

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Prep Time 5

Cook Time 15

Servings 4 wraps

3/4 cup/ 110g of wholemeal flour (you can sub with oat flour, spelt flour, or plain flour)
1/2 cup/ 125ml of soy milk (or other plant-based milk)
1/4 cup/ 60ml of water
1 tsp of baking powder
2 handfuls of baby Spinach
Optional: squeeze of lemon juice (the vitamin c helps the iron be absorbed more)
Olive oil (or other) spray for cooking

Add all of the ingredients to a blender & blend until smooth.
Spray a pan with olive oil and heat over medium/high heat. When the pan is hot, pour 1/4 of the batter in and then use a spatula to gently spread the wrap out so it is thin and round. Cook for 2-3 minutes on one side, then flip and cook for a further 2 minutes on the other side.
Repeat for 4 wraps.
Fill with whatever you like - we love hummus, cheese, or turning these sweet with banana and nut butter.

Store in the fridge for 3 days or freeze individually wrapped for 2 months.