Spinach Pancakes Recipe

This Spinach Pancakes recipe is adapted from Jamie Oliver’s Veg. It is a great way to use a whole range of greens and you can add handfuls of whatever fresh herbs you have to change up the flavour as well. I make a big batch and keep them in the freezer to bring out when I want a quick (and impressive) lunch or dinner.

100g baby spinach and/or fresh herbs
1 large egg
1 cup flour
1 tsp baking powder
1 cup milk
salt and pepper

Put egg, flour, baking powder, milk, spinach and a pinch of salt and pepper into a blender and blitz till smooth.

Put a non-stick frypan onto medium heat, add a drizzle of olive oil, then pour in a thin layer of batter. Cook pancake on one side only – this may sound strange but it works and gives a brilliant green colour to the pancake. You will see the top gradually cook and set and the bottom goes golden brown. Stack cooked pancakes on a plate and keep warm until you have cooked the whole batch.

You can fill your pancake with whatever filling you like or that you have in the fridge. I made a tomato, cucumber and spring onion salsa, then spread ricotta cheese on the pancake, spooned over some salsa and topped with sweet chilli sauce. You could use cottage cheese or sour cream; and add avocado, spinach, tomatoes and spring onions; or even avocado, egg and bacon – the choice is yours. I’ve made them with hummus and falafels too. They are delicious and contain a good serving of veg even before you add the filling.