Fresh spinach pancakes are an easy start to the week. You can fry the pancakes in advance and warm them in the oven on foil to make Monday feel a bit easier. Use up leftovers from the weekend to vary the filling and reduce your food waste!
prep time 30 min
- 2 eggs (or 2 tbsp chia seeds +
- 6 tbsp water)
- ½ l milk
- 3 dl flour (e.g. wheat or spelt)
- 200 g Baby spinach
- 1 tbsp oil
- ½ tsp Salt
- Butter or oil for frying
- 240 g of Pulled Oats® Nude
- 200 g thick yoghurt
- 50 g feta cheese
- 1 small bell pepper
- 2 chopped Spring onions
- 1 handful Fresh basil or another herb
- A pinch of sugar
- A pinch of chili
- black pepper
- Blend all the dough ingredients in a high-speed blender or food processor until smooth. Allow to rest for 15–30 minutes.
- Replace the eggs with chia seed for a vegan version. Mix the chia seeds and water and let stand for five minutes to thicken.
- Blend together the yoghurt, chopped spring onions, herbs and spices. Gently mix in the chopped bell pepper, crushed feta cheese and chopped Pulled Oats®. Put the filling in the fridge while you fry the pancakes.
- Spread some butter or oil onto the bottom of a pan. Place over a medium heat. Fry the pancakes for 1-2 minutes on each side, or until cooked through and browned as you desire. The dough will make 8 large pancakes. Serve the crepes with the filling.