Spinach and feta pancakes
Enjoy a savory twist on a breakfast classic with these Spinach and Feta Pancakes. Made with fresh spinach, creamy feta, and aromatic chives, these pancakes are light yet satisfying. Perfect for brunch or a nutritious snack, you'll love the blend of flavors in every bite. Try this easy-to-make recipe with simple ingredients like self-raising flour, milk, and a touch of garlic for a delicious start to your day.
- 12 May 2024
- Cook time 42 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
Indulge in a savory twist to traditional pancakes with this Spinach and Feta Pancakes recipe. Perfect for breakfast, brunch, or even a light dinner, these pancakes are packed with nutritious spinach and flavorful feta cheese. They are easy to make and provide a delicious way to incorporate more greens into your meal.
Ingredients:
Instructions:
1. In a large mixing bowl, whisk together the milk and egg until well combined.
2. In a separate bowl, sift the self-raising flour and baking soda. Then add the sugar and stir to combine.
3. Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps until you have a smooth batter.
1. Stir in the melted butter until well incorporated.
2. Fold in the chopped spinach, chives, crumbled feta cheese, and minced garlic. Mix gently until all ingredients are evenly distributed throughout the batter.
1. Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
2. Pour approximately 1/4 cup of batter onto the pan for each pancake. Spread slightly with the back of a spoon if necessary.
3. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges appear set. Flip the pancake carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
4. Remove the pancake from the pan and keep warm. Repeat with the remaining batter, adding more butter or cooking spray as needed between batches.
- Serve the spinach and feta pancakes warm. They pair well with a dollop of Greek yogurt, a drizzle of olive oil, or a side salad for a complete meal.
Tips:
- Make sure the spinach is finely chopped to ensure even distribution throughout the batter.
- If the batter is too thick, add a little more milk to achieve the desired consistency.
- For added flavor, consider sautéing the garlic before adding it to the batter.
- Allow the cooked pancakes to rest on a wire rack to prevent them from becoming soggy.
- These pancakes can be made ahead of time and reheated in a toaster or oven for a quick meal.
Your delicious spinach and feta pancakes are now ready to be enjoyed! Serve them warm, topped with some extra feta or a dollop of yogurt for an extra touch. These pancakes make for a delightful and nutritious meal that’s sure to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.81g | 5% |
| Sugar 12g | 12% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.39g | 15% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 50mg | 9% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.14mg | 7% |
| Vitamin B6 0.16mg | 10% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.77ug | 32% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.06mg | 10% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 260mg | 8% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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