Spinach Feta Pancakes
Servings: 2 (1 serving makes 2 pancakes)
Calories: 459kcal
Print Recipe
Add to Collection
Ingredients
For the spinach
- 1 tsp olive oil
- 1 small onion
- 2 clove garlic
- 12.5 oz (350 g) spinach (frozen)
For the pancakes
- ¾ cup (100 g) wholegrain flour
- 2 eggs
- ¾ cup (180 ml) milk of choice
- 2 tsp olive oil
- Salt to taste
To serve
- 3 oz (85 g) low fat feta cheese
- Lemon
Instructions
For the spinach filling:
- Get a pot, on medium heat, add olive oil, chopped onion and chopped garlic.
- Add the spinach. Stir occasionally to defrost it quickly. Add some salt to taste.
- Let simmer until the pancakes are done. If the spinach is not finely chopped yet, blend until it turns "saucy".
For the pancakes:
- In a bowl mix the flour, eggs, milk and a dash of salt together, ideally with a hand blender. Make sure there aren’t any lumps. The batter should be liquidy, so if it is still too “doughy” add some more milk.
- Add some olive oil to a pan and then pour in the pancake mix. Fry for 3-4 minutes on each side. You’ll get the hang of it quickly.
Assembling:
- Lay the ready pancake on a plate.
- Pour the spinach filling on one half of a pancake. Layer some feta slices on top and fold the pancake. If you like, sprinkle on some lemon juice.
- Enjoy!
Nutrition
Calories: 459kcal | Carbohydrates: 49g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 186mg | Sodium: 629mg | Potassium: 1401mg | Fiber: 10g | Sugar: 6g | Vitamin A: 17205IU | Vitamin C: 60mg | Calcium: 353mg | Iron: 8mg