Egg + Spinach Savoury Pancakes
Try this Egg + Spinach Savoury Pancakes recipe, or contribute your own.
Try this Egg + Spinach Savoury Pancakes recipe, or contribute your own.
- 2 eggs, whisked
- 1 t ricotta cheese (or you could use crumbled feta) use nutritional yeast flakes if dairy free
- 1 t pesto (or use fresh basil finely chopped if dairy free)
- 1 c spinach finely chopped
- a good grinding of salt and pepper
- 1/2 t oil (i used coconut oil)
- a spread of hummus see recipe here
- a spread of annabel langbein's harvest sauce see recipe here
- a handful of rocket leaves
- 4 cherry tomatoes cut in half
- 1/2 avocado, cut up into small portions
- some fresh basil leaves
- a drizzle of homemade mayo (i used a homemade cashew cream)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 pancake (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat the oil in a heavy based fry pan over a medium heat.
- Combine all the pancake ingredients in a bowl and mix evenly.
- Pour into the pan and cook on one side for 2-3 minutes, until brown and set and then flip over and cook the other side.
- Remove from the pan and allow to cool slightly.
- Add your toppings on top and serve immediately.
- If you're taking to work, make the pancake prior, allow to cool completely and take your toppings in a separate container.
My Go-To Quick Lunch: Egg & Spinach Savoury Pancakes
As a busy working mom, finding time to prepare healthy and delicious meals can feel like a constant juggling act. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of household chores, whipping up elaborate lunches often falls by the wayside. That's why I've developed a love for quick, easy, and nutritious recipes that don't compromise on flavor. Enter my favorite: Egg and Spinach Savoury Pancakes.
These pancakes are incredibly versatile. They're perfect for a quick and satisfying breakfast, a healthy lunch to pack for work, or even a light dinner option on busy weeknights. The best part? They come together in minutes, requiring minimal prep time and cleanup – a huge win in my book! The base recipe is simple, utilizing readily available ingredients, yet the possibilities for customization are endless. I often adjust the toppings based on what I have on hand or what strikes my fancy that day.
The beauty of this recipe lies in its adaptability. One day, I might top my pancakes with a dollop of creamy hummus and a sprinkle of fresh basil, creating a Mediterranean-inspired delight. Another day, I might opt for a vibrant mix of chopped cherry tomatoes, avocado slices, and a drizzle of homemade cashew cream (a dairy-free alternative that's surprisingly rich and flavorful). The possibilities are truly endless, making this recipe a staple in my meal rotation.
The Ingredients: A Blend of Simple Flavors
The base of these pancakes is surprisingly simple. I typically use two eggs, whisked until light and fluffy. To add a touch of creaminess, I often incorporate a teaspoon of ricotta cheese (feel free to substitute crumbled feta or nutritional yeast for a dairy-free option). A teaspoon of pesto lends a vibrant herby flavor, but if you're avoiding dairy, fresh basil works wonderfully. A cup of finely chopped spinach adds a boost of nutrients and a subtle earthy note. Finally, a generous grind of salt and pepper seasons the pancakes perfectly.
Cooking the Pancakes: A Breeze!
Cooking the pancakes is a breeze. I heat a little oil (I prefer coconut oil) in a heavy-based frying pan over medium heat. Then, I pour the batter into the pan, cooking each pancake for approximately 2-3 minutes per side, until golden brown and cooked through. The cooking time may vary slightly depending on the heat of your stovetop.
Topping Suggestions: Unleash Your Creativity!
Here’s where the fun really begins! The topping options are limitless. I often change it up depending on my mood and what's available in my fridge. Some of my favorite combinations include:
- Mediterranean Medley: Hummus, cherry tomatoes, fresh basil, and a drizzle of olive oil.
- Creamy Avocado Delight: Sliced avocado, a dollop of cashew cream, and a sprinkle of salt and pepper.
- Spicy Kick: A dollop of sriracha mayo (homemade or store-bought), chopped jalapeños, and a sprinkle of cilantro.
- Simple & Fresh: Rocket leaves, a sprinkle of feta cheese (or nutritional yeast), and a light squeeze of lemon juice.
Making Ahead for Busy Days:
One of the greatest advantages of these pancakes is their versatility. You can easily prepare them ahead of time and store them in the refrigerator. Simply let them cool completely before packing them in a container. Pack your toppings separately to maintain freshness and prevent sogginess. This makes them a perfect grab-and-go option for busy workdays or school lunches.
More than just a Meal: A Culinary Adventure
These egg and spinach pancakes are more than just a quick and easy meal; they're a testament to the power of simple ingredients and a little culinary creativity. They're a blank canvas, allowing you to experiment with various flavors and textures. Whether you're a busy professional, a stay-at-home parent, or a student juggling classes and part-time jobs, this recipe is a lifesaver. Its simplicity makes it accessible to everyone, regardless of their cooking skills, while the endless topping combinations keep things exciting and prevent meal boredom.
So, the next time you're pressed for time but crave a healthy and satisfying meal, reach for this recipe. You'll be amazed at how quickly you can whip up a nutritious and delicious lunch or breakfast that will leave you feeling energized and ready to conquer the day. Give it a try and let me know what your favorite topping combinations are!
