Super Spinach Pancakes

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (272.3 g)
  • Calories 280.4
  • Total Fat - 13.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 165 mg
  • Sodium - 301.7 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.7 g
  • Protein - 16.4 g
  • Calcium - 152.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.2 mg

Step 1

Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.

Step 2

Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.

Step 3

Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with seas salt and black pepper and toss to coat and put aside.

Step 4

Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.

Step 5

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.

Step 6

Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.

Step 7

Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce.

Step 8

Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Tips & Variations


No special items needed.

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