Spinach pancakes recipe
Created by The Tesco Recipes 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
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1535kJ 364.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 20g
of the Reference intake
Carbohydrate 65.0gProtein 13.1gFibre 5.6g
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Method
- 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.
- 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.
- 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 Healthy recipes
