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Spinach pancakes recipe
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Start your day off the best way possible with these feel-good green pancakes. Spinach is secretly blended into your pancake mix with a dash of honey for extra sweetness. Stack them up high with a dollop of Greek yogurt and some blueberries for good measure. See method
Ingredients
- 250g self-raising flour
- ½ tsp bicarbonate of soda
- 2 eggs
- 2 tbsp clear honey
- 150ml skimmed milk
- 155g baby spinach
- low calorie spray oil
- 300g pack blueberries, plus extra to serve
- 125g pack Rosedene Farms raspberries
- 1 kiwi, sliced
- 0% fat Greek yogurt, to serve
2 of your 5-a-day and a source of protein
Each serving contains
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Energy
1535kj
364kcal
18%
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Fat
4g
6%
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Saturates
1g
6%
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Sugars
20g
22%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 65g
Protein 13.1g
Fibre 5.6g
Method
- Put the flour, bicarbonate of soda, eggs, honey, milk and spinach into a blender and whizz until smooth. If you can, leave the batter to sit for 30 mins.
- Spritz a nonstick pan with the oil and put over a medium heat. Cook the pancakes in batches – use about 2 tbsp batter per pancake. Stud 1 side with some blueberries and cook for 1-2 mins on each side until golden.
- Serve the pancakes with a dollop of yogurt, extra blueberries, raspberries and kiwi slices.
Tip: Let any leftover pancakes cool and keep them in the freezer for a quick snack – simply pop in the toaster or an air-fryer to heat through.
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