Healthy Spinach Pancakes

Healthy green spinach pancakes that are bursting with flavor and healthy for your body. Served on a white plate.
Bursting with flavor and healthy ingredients

Everyone loves pancakes, but it’s nice to make them a little healthier every once in a while. Whether you like them small, large, sweet or savory, you could also try making them a little kinder to your body like these healthy green spinach pancakes. As well as looking beautiful to eat, they are bursting with healthy vegetables and herbs with a gooey egg on top. Every weekend we like to have a different type of pancake, it’s what the weekends were made for and I’ll think you’ll agree that it is a good use of our time.

Every country has their own version of a typical pancake, whether its the American fluffy pancake, French crepes or even Russian blinis, there’s a reason why everyone loves them. They are perfect for breakfast, brunch or even a treat for dinner.

If you like these pancakes why not try these sweet banana crepes as well? The best part about pancakes is that they can be changed to however you like them so whether you prefer healthy spinach pancakes or sweet crepes with caramelized banana, you are covered.

Alternative Healthy Pancake Options to Spinach

  1. For the healthy green part of the spinach pancake, you could also try kale or mint. If you do use mint, drizzle some fresh yogurt over it giving it a fresher, lighter taste.
  2. Also, you could add a poached egg instead of the fried egg creating a softer texture.
  3. Try different flours such as whole wheat, buckwheat or even almond flour. If you are gluten intolerant or vegan, you should never be left out with all the alternative options that are available.

Tips for your Pancakes

  1. Let your pancake batter sit for as long as possible, a minimum of 20/30 minutes. The resting process allows the gluten to relax which helps the pancake become light and fluffy. If you don’t have the time, that’s ok as well.
  2. Have a good quality non stick frying pan. It will make things much easier in the long run.
  3. Allow the pancakes to cook properly. Don’t rush them on a very high heat or flip them too early. If it seems too hot or the pan is smoking then remove the pan from the heat and turn it down.
  4. Let them develop a lovely golden crust on the underside before you touch them. Wait until you see bubbles coming up through the batter and then you will know it’s time to flip.
Healthy green spinach pancakes with a variety of healthy vegetables inside

Healthy Spinach Pancakes

Author: Fiona Halligan
Green Spinach Pancakes bursting with flavor
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine Everywhere
Servings 4 pancakes
Calories 451 kcal

Equipment

  • Blender

Ingredients
 
 

Spinach Pancake

  • 300 ml Unsweetened Oat Milk
  • 150 g Self Raising Flour
  • 1 large Egg
  • 50 g Spinach washed
  • Pinch of Salt
  • Pinch of Black Pepper
  • 20 ml Olive Oil for cooking

Fillings

  • 100 g Spinach washed and dried with kitchen towel
  • 100 g Tomatoes washed and cut in half
  • 1 bunch Coriander/Cilantro leaves chopped roughly-no stalks
  • 1 large Avocado skin removed, de-stoned and sliced
  • 20 g Spring Onions washed and sliced
  • 20 ml Extra Virgin Olive Oil
  • 1 large Lime, Juice and Zest juiced and grated
  • Pinch of Salt
  • Pinch of Black Pepper
  • 4 large Eggs one for each pancake

Instructions
 

Pancake Batter

  • Add the milk, flour, egg and spinach into a blender and blend until well combined.
  • There should be no lumps left and you should have a lovely healthy green color. Season with salt and pepper and set aside.

Fillings

  • Combine the spinach, tomatoes, coriander, avocado and spring onions in a bowl.
  • Drizzle with extra virgin olive oil and lime juice and sprinkle with lime zest. Mix well.
  • Taste and season with salt and pepper.

Cooking

  • Preheat the oven to 100° C (for keeping the pancakes warm)
  • Heat a non stick pan and add a tablespoon of olive oil.
  • Pour the spinach batter into the pan and swirl around.
  • Leave to cook for 1 minute or until the pancake is able to move freely when you move the pan. Turn over and cook for a further minute.
  • Continue until all the pancake batter is gone. It should make 4 large pancakes.
  • While your pancakes are being kept warm in the oven you can cook the eggs.
  • Heat a frying pan to a medium high heat and add a tablespoon of olive oil. When the pan is medium hot, crack the four eggs into and fry until the egg white is cooked.
  • Use a teaspoon to spoon some warm oil onto the egg white to help cook it from above. Be careful not to burn yourself.
  • Once the egg is cooked to your liking remove it from the pan and place it on a warm plate. This should take less than three minutes.

Assembling

  • Serve the stack of pancakes, bowl of the fresh salad and the fried eggs on the table. Combine however you like and enjoy!

Nutrition

Calories: 451kcalCarbohydrates: 43gProtein: 16gFat: 25gSaturated Fat: 5gTrans Fat: 1gCholesterol: 233mgSodium: 162mgPotassium: 707mgFiber: 6gSugar: 8gVitamin A: 4481IUVitamin C: 23mgCalcium: 202mgIron: 4mg
Keyword Healthy, Pancakes, Spinach
Tried this recipe?Let us know how it was!

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