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Do you fancy a savory pancake? This Spinach Pancakes recipe is a treat! It’s super easy and above all very healthy: perfect for a balanced breakfast or lunch.
Spinach pancakes for a healthy meal!
For this recipe, I mixed wholemeal flour and white wheat flour. This makes these pancakes more nutritious because the wholemeal flour provides lots of fiber and nutrients. It is possible, though, to use only white flour.
If you are wondering what these pancakes taste like and do you smell like spinach a lot, my answer is rather than no. The taste of spinach remains very discreet and you can therefore add any type of garnish as for a traditional savory pancake.
The spinach is especially so that the pancakes do not dry out because spinach is mainly made of water.
These pancakes will make a perfect, balanced breakfast or lunch. In this recipe, I garnished them with avocado, cucumber and young spourts. You can garnish them otherwise, I wrote down some ideas in my article here.
You love spinach? Have a look at those spinach recipes too!
- Spaghetti with Mushrooms and Spinach
- Scrambled Eggs Spinach Feta Tomato
- Spinach, Mushroom and Cheese Toast
Spinach pancakes recipe
For about 5-6 pancakes (20 cm in diameter) you need the following ingredients.
Ingredients
For the batter
- 200 ml milk
- 100 g fresh spinach
- 1 egg
- 50 white flour (or 130 g if using only white flour)
- 70 g wholemeal flour (can be replaced by other types of flour)
- Salt and pepper
For the filling
- 1 avocado
- 1 cucumber
- 4 round red radishes
- Young sprouts
- Extra virgin olive oil
- Fleur de sel
- pepper
You want to make this recipe vegan ? Are you missing an ingredient? See below how to vary this recipe!
Preparation
Step 1: The batter
Wash the spinach and dry it. Then mix the milk and the spinach using a blender.
Add the egg, flour, salt and pepper. Mix well. Let stand while you prepare the filling.
Step 2: the filling
Peel the avocado and cut it into slices. Wash the cucumber and red radish, pour them into thin slices.
Step 3: Cooking
Heat a little oil in a pan. Pour a ladle of pancake batter into the pan. Bake each pancake for about 1-2 minutes on each side. Put them on a plate.
Step 4: Serve
Place a few slices of cucumber and red radish on the pancake. Add avocado slices and finally a few young sprouts. Add salt and pepper. Fold the pancake and finish with a drizzle of extra virgin olive oil
How to vary this recipe?
You can vary this recipe, here are some ideas:
- For a version vegan , replace the milk with vegetable milk and don’t put no egg . You will get excellent pancakes as well!
- Add fresh herbs to the pancake batter: parsley , basil , dill
- For the garnish, you can add a egg on the dish, smoked salmon or burrata
- Place cream cheese and a slice of smoked salmon, then roll the pancake. Cut it into sections and it will make wonderful rolls for aperitif
If you liked this recipe, have a look at my latest recipes!
- Cinnamon Rolls (super fluffy)
- Bulgur Salad with Feta and Sun Dried Tomatoes
- Vanilla Rice Pudding with Rhubarb Compote
Do not hesitate to leave me a comment if you have questions!
Spinach Pancakes
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Equipment
- Pan
- Pancake-Pan (optional)
Ingredients
For the batter
- 200 ml milk
- 100 g fresh spinach
- 1 egg
- 50 white flour or 130 g if using only white flour
- 70 g wholemeal flour can be replaced by other types of flour
- Salt and pepper
For the filling
- 1 avocado
- 1 cucumber
- 4 round red radishes
- Microgreens
- Extra virgin olive oil
- Fleur de sel
- Pepper
Instructions
Step 1: The batter
- Wash the spinach and dry it. Then mix the milk and the spinach using a blender.
- Add the egg, flour, salt and pepper. Mix well. Let stand while you prepare the filling.
Step 2: the filling
- Peel the avocado and cut it into slices. Wash the cucumber and red radish, pour them into thin slices.
Step 3: Cooking
- Heat a little oil in a pan. Pour a ladle of pancake batter into the pan. Cook each pancake for about 1-2 minutes on each side. Put them on a plate.
Step 4: Serve
- Place a few slices of cucumber and red radish on the pancake. Add avocado slices and finally a few young sprouts. Add salt and pepper. Fold the pancake and finish with a drizzle of extra virgin olive oil
