4-8 people

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


  • DOUGH:
  • 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


  1. Blend all the dough ingredients in a high-speed blender or food processor until smooth. Allow to rest for 15–30 minutes.
  2. Replace the eggs with chia seed for a 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 240 g

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