These Spinach Stuffed Pancakes are a savory, healthy delight perfect for any meal. Featuring a creamy spinach filling wrapped in hearty oat pancakes and topped with a zesty pesto sauce, they’re flavorful, nutritious, and satisfying.
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
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For the Creamed Spinach:
250 g (9 oz) spinach
100 g (¾ cup) chickpea flour
¼ tsp ground nutmeg
⅛ tsp black pepper
Salt, to taste
300 ml (1.2 cups) coconut milk
For the Pancakes:
150 g (1 cup) oats
1 tbsp corn starch
1 tsp baking powder
Salt, to taste
400 ml (1¾ cups) dairy-free milk
1 tbsp vinegar
1 tsp agave syrup
For the Pesto:
20 g (1 cup) cilantro or parsley
1 date
1 tbsp nutritional yeast
Salt, to taste
1 tbsp lemon juice
60 ml (¼ cup) oil
Directions
Step 1: Prepare Creamed Spinach
Add the spinach to a skillet and cook over medium heat, stirring, until wilted.
In a bowl, whisk together chickpea flour, ground nutmeg, black pepper, salt, and coconut milk until smooth.
Pour the mixture over the spinach in the skillet and cook on low heat for 5 minutes until thickened.
Step 2: Make Pancake Batter
Add oats, corn starch, baking powder, and salt to a blender. Blend for 20 seconds to create a fine flour.
Add dairy-free milk, vinegar, and agave syrup to the blender. Blend until well combined.
Heat a non-stick pan over medium-low heat and brush with oil.
Pour a ladleful of batter onto the skillet and fry until golden brown. Flip carefully and cook the other side. Repeat with the remaining batter.
Step 3: Make Pesto
In a food processor, combine cilantro or parsley, date, nutritional yeast, salt, lemon juice, and oil. Pulse until smooth.
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Step 4: Assemble
Spoon the creamed spinach mixture onto each pancake and fold it over.
Optionally, place the stuffed pancakes in a preheated oven at 180°C (350°F) to warm through.
Serve with a generous drizzle of pesto on top.
Serving Suggestions
Pair with a side salad for a complete meal.
Garnish with extra cilantro or parsley for a fresh touch.
Serve as a brunch dish with a fruit smoothie.
Cooking Tips
Use baby spinach for a milder flavor and faster cooking.
Ensure the pan is not too hot to prevent the pancakes from sticking.
Adjust the thickness of the pancake batter with more milk if needed.
Nutritional Benefits
Spinach: High in vitamins A, C, and K, as well as iron and calcium.
Oats: Rich in fiber, aiding digestion and promoting satiety.
Coconut Milk: Provides healthy fats for energy.
Nutritional Yeast: Adds a cheesy flavor and is a good source of B vitamins.
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