Savoury Spinach Pancakes
Serves 2-makes about 6 pancakes
¾ cup wholemeal plain flour
¾ teaspoon baking soda
3 pinches salt
A handful of flat-leaf parsley, torn
A large handful of baby spinach leaves, chopped
1 tablespoon milk
2/3 cup Greek style yogurt
Lemon infused olive oil, or just olive oil
Bacon or smoked salmon
Greek Style yogurt
- Sift the flour into a large bowl (including the remaining wholemeal flakes left over), along with the baking soda, salt and pepper. Combine all the elements. Add the chopped spinach and parsley to the flour mixture.
- In a separate bowl whisk the egg and fold into the flour mixture, along with the milk and yogurt. Crumble the feta into the mixture and carefully mix through. Be careful not to over mix.
- Heat a frying pan with a little olive oil on medium-low heat. Once hot, spoon tablespoons of the mixture onto the pan. Once the bottom side of the pancake is golden brown flip over and cook the other side. Repeat with remaining mixture.
- Serve your pancakes with any of the listed garnishes above.
The parsley can be substituted with any other herb, such as coriander, dill or mint.
The spinach could be substituted with another leafy green such as kale or Swiss chard.
I made these pancakes as the main dish of my younger sisters confirmation a little while ago and they went down a treat. Everybody loved them, and they are a great dish for either breakfast, brunch, lunch or as a starter meal.
For the entrée we enjoyed a humble platter of mixed marinated olives, twiggy sticks, cheese, salami, strawberries, warm garlic prawns and lemon wedges, all served alongside some sourdough bread. This was easily one of the yummiest and quickest menus for a celebration. Most of the food on the platter can be bought from the supermarket or deli, and the batter for the pancakes can be made up to 24 hours ahead (up to the second step). Not to mention it is both healthy and delicious, what more could you want.
I highly recommend them for their versatility, this recipe is so flexible you can mix and match with the herbs and spices, and even swap the spinach for kale. It’s up to you. Not to mention they’re light and fluffy and oh so delicious, just one bite and you’ll be wanting more. I can guarantee they’ll win the hearts of even the fussiest of eaters.
This is a very balanced meal due to the combining factors of the complex slow-burning carbs from the pancakes, the protein from the Greek yogurt and bacon/salmon and the good fats from the avocado and salmon. It is ideal for a pre-competition breakfast or just if you have a big day planned ahead of you.
Everyone knows spinach is great for you, but why? Well, spinach and other leafy greens are a fantastic source of protein, chlorophyll and antioxidants. Spinach is packed full of Vitamins B, C and E, potassium, calcium, iron, magnesium and omega 3 fatty acids.
Iron is a very important nutrient among athletes especially because of our increased red blood cell mass, it being lost in sweat and through gastrointestinal bleeding which can occur during strenuous exercise.
For more info on iron go to: