Spinach Pancakes

Ingredients

• 2 cups (240g) fresh spinach leaves 2 cups (240g) fresh spinach leaves
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (60g) chickpea flour 1/2 cup (60g) chickpea flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 23g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a blender or food processor, blend the fresh spinach leaves until smooth.
2. 2.
   In a large mixing bowl, combine the whole wheat flour, chickpea flour, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the milk, eggs, and olive oil.
4. 4.
   Pour the spinach puree into the milk mixture and whisk until well combined.
5. 5.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
6. 6.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
7. 7.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
8. 8.
   Repeat with the remaining batter.
9. 9.
   Serve the Spinach Pancakes warm with your choice of toppings or fillings.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before blending. Remove any tough stems or discolored leaves for a smoother puree.

Tips & Tricks

• For added flavor, you can incorporate herbs such as parsley or cilantro into the batter.
• Experiment with different toppings such as avocado slices, tomato salsa, or a dollop of Greek yogurt.
• If you prefer a thinner batter, you can adjust the consistency by adding a little more milk.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven for a quick and easy meal.

Serving advice

Serve the Spinach Pancakes warm with a side of fresh salad or roasted vegetables for a complete and satisfying meal. Drizzle with a tangy yogurt sauce or a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Stack the Spinach Pancakes neatly on a plate and garnish with a sprinkle of chopped fresh herbs. Add a pop of color by arranging some cherry tomatoes or sliced radishes alongside the pancakes. Serve with a side of your choice and enjoy the vibrant green presentation.