Spinach Pancakes

Spinach Pancakes

161kcal per serving
15 mins
4servings
Allergens Contains gluten Contains milk Contains egg
Preferences Vegetarian

ingredients

  • 50g self-raising flour
  • 50g wholemeal flour
  • 2 medium eggs
  • 150ml of semi-skimmed milk or dairy alternative
  • Large handful of spinach 
  • Pinch salt and pepper
  • Cherry tomatoes, cottage cheese, and basil to serve (optional) 

nutrition facts

Per average serving:
energy 675 kJ / 161 kcal
9 %
fat 5 g
8 %
saturates 1.4 g
7 %
Sugars 2 g
2 %
salt 0.35 g
5 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Add the milk, eggs and spinach into a food processor/blender and blitz until smooth and fully incorporated. Pour the mix into a large bowl, then sift over the flour - quickly mix to form a smooth thick batter

  2. Heat a little oil in a non-stick frying pan. Gently drop a spoonful of the batter into the hot pan and cook for 2 minutes until the base is crisp and golden. Flip over and cook further 1-2 minutes. Keep warm on a plate covered with a clean tea towel and repeat until all the batter is cooked.

Serving suggestion: top with a spoonful of cottage cheese, handful of halved cherry tomatoes and fresh basil.

Allergens: Contains milk, contains egg, contains gluten

Important information

* Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.