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Spinach Pancakes Recipe

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Spinach Pancakes Recipe

Prep Time: Cook Time:


  • Frozen spinach | 1.00 cup
  • Palm kernel oil | 1.00 tablespoon
  • Drinking tap water | 3.00 tbsp
  • Yogurt, plain, whole milk | 0.75 cup 8 fl oz
  • Egg, whole, raw | 1.00 small
  • Whole grain wheat flour | 0.75 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 158.79 mg

Fat per serving: 6.57 g

Saturated fat per serving: 4.15 g

Protein per serving: 7.17 g

Sodium per serving: 103.15 mg

Cholesterol per serving: 41.31 g


  1. Thaw the spinach and make puree then set it aside for further use.
  2. Sift flour with salt into a bowl and tip in any bran in the strainer. Then whisk together yogurt, oil, water and egg.
  3. Slowly pour it over the flour, beating constantly. Stir in the pepper and spinach.
  4. Take a small, heavy frying pan, lightly brush with oil then heat it.
  5. Put 4 tbsp of pancake batter and tilt the pan so that it covers the base. Cook for 3 minutes or until bubbles appear in the center.
  6. Turn and cook the other side for about 2 minutes or until lightly browned.
  7. Then slide the prepared pancake on to a plate, cover with foil and keep it warm while cooking the other pancakes.
  8. Spread a filling of your choice over each pancake and fold in half then make another half again, like envelope style. Ladle the filling into the opening also.
  9. Take a shallow, ovenproof dish, grease it and arrange the pancakes in a single layer.
  10. Drizzle over the cheese if desired and cook in a preheated oven at 350?F for about 15 minutes.
  11. Garnish with lemon wedges and coriander sprigs, serve hot.

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