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Spinach pancakes recipe

Spinach pancakes recipe

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Created by The Tesco Real Food team

Start your day off the best way possible with these feel-good green pancakes. Spinach is secretly blended into your pancake mix with a dash of honey for extra sweetness. Stack them up high with a dollop of Greek yogurt and some blueberries for good measure. See method

  • Serves 4
  • Takes 20 mins, plus resting (optional)
  • 364 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 250g self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 eggs
  • 2 tbsp clear honey
  • 150ml skimmed milk
  • 155g baby spinach
  • low calorie spray oil
  • 300g pack blueberries, plus extra to serve
  • 125g pack Rosedene Farms raspberries
  • 1 kiwi, sliced
  • 0% fat Greek yogurt, to serve
2 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    1535kj
    364kcal
    18%
  • Fat

    4g 6%
  • Saturates

    1g 6%
  • Sugars

    20g 22%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 65g Protein 13.1g Fibre 5.6g

Method

  1. Put the flour, bicarbonate of soda, eggs, honey, milk and spinach into a blender and whizz until smooth. If you can, leave the batter to sit for 30 mins.
  2. Spritz a nonstick pan with the oil and put over a medium heat. Cook the pancakes in batches – use about 2 tbsp batter per pancake. Stud 1 side with some blueberries and cook for 1-2 mins on each side until golden.
  3. Serve the pancakes with a dollop of yogurt, extra blueberries, raspberries and kiwi slices.

Tip: Let any leftover pancakes cool and keep them in the freezer for a quick snack – simply pop in the toaster or an air-fryer to heat through.

See more Easy ways to eat better

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