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Spinach Pancakes

Good for dietary types:

Vegetarian

Download the print version here

Prep Time:

5 minutes

Cook Time:

10 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

442.8mg

Calories:

405 kcal

Protein

20g

Potassium:

630.2mg

Fibre:

3.8g

Carbohydrates:

36.7g

Fat:

14.9g

Saturated Fats:

3.8g

Polyunsaturated Fats:

1.7g

Monounsaturated Fats:

7.5g

Sugar:

10.2g

Vitamin A:

312.6%

Vitamin C:

31.1%

Calcium:

15%

Iron:

12.2%

About the Recipe

A hearty breakfast option which takes no time to make in the morning. You can even mix the batter the evening before, leave in the fridge ready to cook in the morning. If you don't like cottage cheese, you can swap this for scrambled eggs (SIAN TO CHECK THIS AND ADD DIFFERING KCALS).

This dish also makes for a cold lunch that can be made the evening before or light evening meal served with a squeeze of lime and a green leafy salad.

When you want something quick, easy but still very healthy.

Ingredients

PANCAKES

1 tsp netural oil such as groundnut or sunflower
250g of plain flour
Pinch of salt
2 large eggs
250ml of semi-skimmed milk
200g spinach

SALAD

1 ripe avocado
350g ripe cherry tomatoes, halved
1/4 cucumber, chopped
2 spring onions
300g cottage cheese
Bunch of coriander, finely chopped

Preparation

Steps

Blanch the spinach in hot water, or defrost if using frozen.
Put the flour and salt into a bowl and make a well in the centre.
Crack both the eggs into the well and whisk, slowly incorporating the flour from the sides. Add the milk gradually whisking continuously so that no lumps form.
Blend the spinach and then add to the mixture.
Make the salad filling, chopping the tomatoes and cucumber and slicing the onion and avocado.
To make the pancakes, heat up a little oil in a flat saucepan and pour in a ladelful of the spinach mixture. Flip over to cook the other side.
Turn out onto a plate, add the salad mix, a dollop of cottage cheese and some chopped corriander.
Serve immediately.