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
• Mushroom and Spinach Quiche

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

Don’t hesitate to leave me a comment, it always makes me very happy!

Spinach Pancakes

4.75 (4 reviews)

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.

Print recipe Rate Save

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Servings 4

Kitchen equipment

• Pan
• Pancake-Pan (optional)

Ingredients 

1x2x3x

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

US Customary – Metric

Instructions 

Step 1: The batter

1. Wash the spinach and dry it. Then mix the milk and the spinach using a blender.
2. Add the egg, flour, salt and pepper. Mix well. Let stand while you prepare the filling.

Step 2: the filling

1. Peel the avocado and cut it into slices. Wash the cucumber and red radish, pour them into thin slices.

Step 3: Cooking

1. 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

1. 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

Nutrition facts

Calories: 256kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 83mg | Potassium: 654mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 3mg