15 minute Spinach Pancakes

Ready in: 10 minutes, prep time: 5 minutes.

If you are looking for delicious and healthy(ish) savoury pancakes, look no further! I usually have very limited time in the mornings to get my breakfast ready. So, most of the recipes for the breakfast need to be healthy, quick and non complicated.

I do make pancakes around 2 times a week! They just make the perfect breakfast and taste gorgeous. Being more inclined towards savoury, I tend to exeriment with lots of savoury pancakes. These spinach pancakes have to be top on my list for the reasons below:

They need minimal prep

You only need 6 ingredients (4 being pantry items)

They are super quick

You can easily make a vegan version of these!

I got to this recipe because I wanted to use up some fresh spinach that I had bought but I was so pleased with it that now I have tried it a number of times and it is always a winner.

For this recipe: (serves 2), we will use:

For the pancake:

Spinach puree: 1/2 cup

Plain Flour: 3/4 cup

Milk: 2 tbsp (or to make a pancake like batter)

Baking powder: 1/2 tsp

Salt to taste

Chipotle chilli powder (I used Shwartz)

Toppings (Optional):

Lettuce finely shredded

Fried egg

Chaat Masala

To make the batter, mix the flour, baking powder, salt and chilli poder to make an even mix. Blend some fresh spinach leaves with minimal water (the leaves will have a lot of moisture in them). We would need around 1/2 cup which would make 4 pancakes. Add the spinach puree to the dry ingredients. Add milk just enough to make a pancake like batter (You might not need it depending on the consistency of the spinack puree). Let the mix sit for 5 minutes. 

Heat a pan on medium and grease with butter. Ladle the mix on it and flatten with the spatula. We are looking at a thickness that would be in between a crepe and a pancake. Cover the pan and let the pancake cook. Once steamed on the top, flip it to the other side. 

I served my pancakes with some fresh, crunchy, shredded lettuce and a fried egg.

Enjoy!!