4-8 people

Fresh spinach pancakes are an easy start to the week. You can even fry the pancakes in advance and warm them in the oven under foil to make Monday feel a bit easier. Use up leftovers from the weekend to vary the filling and to reduce your food waste!

Spinach pancakes

prep time 30 min


  • 2 tbsp eggs (or 2chia 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
  • 1 pack of Pulled Oats® Nude
  • 200 g thick yoghurt
  • 50 g feta cheese
  • 1 small bell pepper
  • Spring onions
  • Fresh basil or another herb
  • A pinch of sugar
  • A pinch of chili
  • black pepper


  1. Blend all the dough ingredients in a high-speed blender or food processor until smooth. Allow to rise for 15–30 minutes.
  2. Replace the eggs with chia seed in the vegan version. Mix the chia seeds and water and let stand for five minutes to thicken.
  3. 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.
  4. 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.

Categories: Everyday food, Light food, Main Dish, Snack, Snacks, Vegetarian

In this recipe we used: Pulled Oats® Nude

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