Spinach or Saffron Pancakes
A quick, healthy, and versatile pancake recipe that’s perfect for any meal of the day!
Ingredients:
- 2 eggs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chickpea flour (or oat flour or olive flour)
- 2 tablespoons olive oil
- 1 cup spinach leaves (or 1 teaspoon saffron, kale, or beetroot)
- Salt and spices to taste (such as black pepper, paprika, or garlic powder)
Instructions:
- Prepare the Ingredients:
- Wash and dry the spinach leaves. If using saffron, soak it in a small amount of warm water to release its color and flavor.
- Blend the Batter:
- In a blender, combine the eggs, Parmesan cheese, chickpea flour, olive oil, and spinach (or saffron). Blend until smooth and well combined.
- Cook the Pancakes:
- Heat a non-stick pan over medium-low heat. If needed, add a little butter or olive oil to the pan.
- Pour a portion of the batter into the pan to form a pancake. Spread it out to your desired thickness.
- Cover the pan and cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
- Serve:
- Remove the pancake from the pan and keep warm. Repeat with the remaining batter.
- Add Toppings:
- Top with your choice of fillings like minced meat sauce, shredded chicken, or cheese. For a simple option, you can also serve with a dollop of Greek yogurt or a sprinkle of fresh herbs.
Makes: 4 pancakes
Nutritional Information (approximate per pancake):
- Calories: ~150
- Fat: ~10g
- Protein: ~8g
- Carbs: ~5g
Tips:
- Flour Alternatives: Chickpea flour adds a nice flavor and texture, but you can use oat flour for a milder taste or olive flour for a gluten-free option.
- Flavor Variations: Experiment with different greens like kale or beetroot for various flavors and colors.
- Cooking Tip: Keep the heat low to ensure the pancakes cook through without burning.
Enjoy these delicious and nutritious pancakes for a quick meal or snack! 💖
