Recipes of Stacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Savory Spinach Pancakes

Monday, March 25, 2019
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Total time
25 minutes
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Preparation time
10 minutes
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Portions
4

I've added a bunch of nutritious spinach to turn our Gluten-Free Pancake mix into a delicious savoury breakfast. Top with eggs, bacon and snow pea tendrils for a wholesome weekend brunch.

Ingredients
or2 eggs
or1 cup of milk of your choice (almond, oat, rice, full fat)
or1 cup of buckwheat flour
or1 cup of almond meal
or1 tsp baking powder guten free
or4 cups of baby spinach, raw (120 g)
Preparation
1.
Heat a frypan over medium heat. Add in a little butter and spinach. Stir until spinach is wilted. Remove from the heat and allow to cool. Place eggs and milk into a large mixing bowl. Whisk together.
2.
Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. Add in the cooked spinach and stir through until evenly combined.
3.
Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
4.
Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5.
Serving Suggestions: fried egg, bacon and alfalfa sprouts
6.
Serving Suggestions: fried egg, bacon and alfalfa sprouts
Nutritional information
Per 100 gPer portion (178 g)% DRI
Energy203 kcal361 kcal18 %
Fat12 g21 g33 %
Fatty acids, total saturated7 g12 g58 %
Cholesterol55 mg98 mg33 %
Sodium57 mg101 mg4 %
Carbohydrate15 g27 g9 %
Sugars1 g2 gremove
Fiber2 g4 g15 %
Protein9 g16 gremove