Vegan Spinach Pancakes

These bright green spinach pancakes are the perfect, nutritious wrapping for tasty savoury meals

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: pancakes

Ingredients

2 cups densely packed (200 g) spinach
1 cup (125 g) plain flour
1 cup (240 ml) soy milk
1 pinch salt optional
oil for cooking

Instructions

Thoroughly wash and drain the spinach.
Add it into a blender with all other ingredients and blend everything into a smooth batter. The consistency should be just slightly thick, but still pourable so it can spread itself out in the pan. If after you cook your first pancake you find it's too thick, adjust with a splash more milk.
Heat a small amount of oil in a pancake pan or well seasoned skillet over medium-high heat. Be patient for the pan to get properly hot.
When it’s hot, pour in some batter into the centre, and lift and tilt the pan to fill the spread the batter around the whole pan.
When the top surface of the pancake is cooked, loosen it and flip it over with a spatula. Cook for another minute until the other side is lightly browned.
Then repeat with the rest of the batter until you’ve used it up.
Serve the pancakes fresh out of the pan, or keep them warm in the oven at low temperature, covered with a tea towel.
Fill your spinach pancakes with any savoury fillings your heart desires. Hummus, salad, fried onions, mushrooms, smoky tofu,...

Notes

See the post above for step by step pictures, variation and filling ideas!

2 cups densely packed spinach is around 200g or 7oz.

You can use frozen spinach instead of fresh leaves - although the flavour won't be so fresh tasting. Use half the amount and gently defrost it before blending. If necessary, adjust the batter thickness with a bit more flour or a splash more plant milk.

Nutrition

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