VIDEO: Spinach Pancakes | Jamie Oliver’s Meat-Free Meals (Jamie Oliver Youutube)

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they’ll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!

Check out the full recipe and more here: https://www.jamieoliver.com/recipes/spinach-recipes/super-spinach-pancakes/

This segment originally aired on Channel 4 as part of “Jamie’s meat Free Meals” (2019). Catch up on Jamie shows at www.channel4.com

For more recipes – http://jamieoliver.com

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These spinach pancakes are a beautiful Breakfast, Brunch, lunch, or snack, full of color, good stuff, and really delicious. They are an exciting start to the day for your taste buds and body.

Key Ingredients:

For the Pancake Batter:
◦ One egg
◦ One cup of milk, filled to the top
◦ Organic self-raising flour, filled right to the top (enough for six pancakes)
◦ A nice pinch of salt
◦ A bag of spinach, stuffed right to the top (approximately 100g of baby spinach)

For Toppings (“pick and mix”):
◦ Cherry tomatoes (quartered and halved)
◦ Coriander
◦ More spinach leaves
◦ Avocado
◦ Lime (wedges and juice)
◦ Spring onions
◦ Cottage cheese
◦ A fried egg (added directly onto the cooked pancake)
◦ Chili sauce

Steps for Making the Pancakes:
1. Make the Batter: A simple recipe not using any scales. Add one egg, one cup of milk filled to the top, organic self-raising flour filled right to the top, a nice pinch of salt, and a bag of spinach stuffed right to the top into a liquidizer (blender). Give it a whiz until it’s nice and smooth. The 100g of baby spinach adds a great punch of vitamin K and creates an absolutely incredible color.
2. Prepare the Toppings: Lay out the toppings like a “pick and mix”. This involves having cherry tomatoes, coriander, more spinach, avocado, lime wedges, spring onions, and cottage cheese ready. Squeeze a little lime juice onto the avocado.
3. Cook the Pancake: Put the pan on a medium heat. Add just a little olive oil, then wipe it out to ensure nothing sticks. Pour the batter into the middle of the pan and move the pan around to spread the batter up the sides. The pancake is only cooked on one side. It’s described as being a cross between a pancake and almost a wrap. You can tell it’s done when the little sides start to curl up a bit.
4. Assemble the Dish: As soon as the pancake is ready, go straight in with a fried egg on top. Then, load it up with the chosen toppings. Add a few small leaves of spinach, some tomatoes, spring onions, the limey avocado, and cottage cheese. It’s suggested to mix it up and have fun with the toppings. Finally, add gorgeous chili sauce all over and squeeze a little more lime juice.

The resulting dish is quick, colorful, and definitely not boring. The taste is a mix of egg, tomato, avocado, with lots of lime and chili sauce flavor, and it’s really easy to make.