Super Spinach Pancakes
September 08, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated."
- 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
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 1 tablespoon of extra virgin olive oil, season to perfection with seas salt and black pepper and 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.
Tips & Variations
No special items needed.