Nutrition Facts
Spinach pancakes
Amount Per Serving
Calories 331
Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Saturated Fat 4g25%
Sodium 1.2mg0%
Carbohydrates 42.3g14%
Fiber 3g13%
Sugar 6.3g7%
Protein 13.5g27%
* Percent Daily Values are based on a 2000 calorie diet.
Spinach pancakes
These green pancakes are topped with avocado, tomato and cottage cheese.
Servings: 6
Calories: 331kcal
Equipment
- Salad bowl
- Blender
- Non-stick frying pan
Ingredients
- 1 avocado ripe
- 350 g cherry tomatoes ripe, mixed-colour
- 100 g baby spinach
- 3 spring onions
- 1/2 bunch of fresh coriander 15g
- 1 lime juiced, plus more wedges for serving if you like
- extra virgin olive oil
- 1 large egg
- 1 mug semi-skimmed milk
- olive oil
- 300 g cottage cheese
- hot chilli sauce
- sea salt
- black pepper
Method
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with one tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Nutrition
Calories: 331kcal | Carbohydrates: 42.3g | Protein: 13.5g | Fat: 13.3g | Saturated Fat: 4g | Sodium: 1.2mg | Fiber: 3g | Sugar: 6.3g