Super Spinach Pancakes

Published on 14. February, 2020

Brighten up your morning routine with this super green take on pancakes which can be topped with avocado, cottage cheese, and chili sauce.

  • Cook Time
  • 6Servings
  • Ingredients

    • 1 ripe avocado
    • 12 oz ripe mixed-color cherry tomatoes
    • 3.5 oz baby spinach
    • 3 scallions
    • .5 a bunch of fresh cilantro (.5 oz)
    • 1 lime
    • extra virgin olive oil
    • 1 large egg
    • 1 cup self-rising flour
    • 1 cup reduced fat (2%) milk
    • olive oil 
    • 10 oz cottage cheese
    • hot chili sauce


    Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.

    Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.

    Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

    Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!

    Excerpted from ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Flatiron Books, 2020. Reprinted with permission.