Super Simple Spinach Pancakes

Name: <strong>Super Simple Spinach Pancakes</strong>
Yield: 2 servings

Serves 2

Veggie

Don’t let those leftover greens go to waste! Give them a new lease on life by mixing them into your pancake batter.

These green pancakes not only look delicious, but they’re also packed with nutrients and flavour. We’ve had ours with a Cheddar cheese and tomato filling but feel free to get inventive.

Serves:

Equipment:

mixing bowl
hand blender
non-stick frying pan

Ingredients

For the pancakes

2 eggs
100g plain flour
300ml milk
75g of baby spinach
Salt and freshly ground black pepper
Olive oil, for frying

For the filling

100g Cheddar cheese, grated
100g cherry tomatoes, quartered

Method

1
Crack the eggs into a mixing bowl, add the flour, milk and spinach with a pinch of salt and freshly ground black pepper. Use a hand blender to blend until smooth. Once mixed, chill the pancake mix in the fridge for 1 hour.
2
Place a large non-stick frying pan on a medium heat, add a drizzle of olive oil to the pan and pour in a thin layer of the batter, swirling it around the pan. Cook on one side for 2 minutes, then flip the pancake and cook for a further 2 minutes.
3
Scatter the Cheddar cheese and cherry tomatoes on top and roll your pancake. Leave to rest in the pan and serve immediately.