Here is another green delight and a savory spinach and feta pancakes recipe. I like experimenting different ingredients to come up with fascinating recipe, not only for my family but also for my online family.
Have you heard of or tasted feta and spinach pancakes? No need to worry! I will take you through a step by step guide to making these pancakes with spinach and feta.
Thus recipe is suitable for baby led weaning. Can be taken by children aged 6 months+ and above.
Spinach, a leafy green powerhouse, is rich in vitamins A and K, iron, and antioxidants. Feta cheese adds a dose of calcium and protein, making this breakfast option not only delicious but also nutritious.
Spinach and feta pancakes recipe Ingredients
To make these pancakes you’ll need;
- Spinach. I prefer to use baby spinach. Finely chop your spinach.
- Crumbled Feta cheese. Another ingredient is feta cheese. This can be substituted with crumbled goat cheese or permesan cheese.
- All purpose wheat flour
- Baking powder
- Salt
- Milk ( diary or plank based)
- Egg
- Olive oil
- Black pepper (optional)
How to make spinach and feta pancakes
Making spinach and crumbled Feta pancakes is easy. All you need to do is to make your pancake batter, than add finely chopped baby spinach and crumbled Feta.
The result is a batter that boasts a vibrant green hue, hinting at the delightful flavors within.
A quick cook on the griddle transforms this batter into a stack of savory pancakes that are as visually appealing as they are tasty.
Serving suggestions
- Drizzle a spoonful of Greek yogurt over the spinach and feta mixture.
- Sprinkle freshly chopped herbs like dill, parsley, or chives over the spinach and feta for a burst of freshness and added visual appeal.
- Elevate the flavor profile by swirling a drizzle of balsamic glaze over the spinach and feta.
- Roast garlic cloves and mix them into the spinach and feta mixture.
Feta and Spinach pancakes recipe
Spinach and Feta Pancakes Recipe
Ingredients
- 1 cup fresh spinach finely chopped
- 1/2 cup crumbled feta cheese
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons olive oil
- Optional: Black pepper to taste
Instructions
- In a bowl, combine all the dry ingredients I.e all purpose wheat flour, baking powder, and salt to taste.
- In another mixing bowl, put 1 cup of milk, 1 large egg, and 2 tablespoons of olive oil.whisk together to combine.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Add the finely chopped baby spinach and feta cheese. Add black pepper to taste (optional)
- Heat a skillet or griddle over medium heat and lightly grease with oil or cooking spray.
- Scoop about 1/4 cup of batter onto the hot skillet for each pancake.
- Cook until bubbles form on the surface of the pancakes and cook the other side until golden brown.
- Remove the cooked pancake from the skillet and repeat with the remaining batter.
- Serve the spinach and feta pancakes warm, optionally garnished with extra feta or a dollop of Greek yogurt.
Notes
Nutritional facts (per serving)
Note: Nutritional values may vary based on specific ingredients and quantities used.- Calories: Approximately 220 kcal
- Protein: 8-10 grams
- Carbohydrates: 20-25 grams
- Dietary Fiber: 2-3 grams
- Fat: 10-12 grams
- Calcium: 15-20% of Daily Value
- Iron: 10-15% of Daily Value
Recipe tips
- Use fresh spinach. Avoid frozen spinach as it may add extra moisture.
- Finely chop the baby spinach.
- Use high quality feta cheese. Use feta cheese with crumbly texture.
- Non stick girdle or pan is the best to use.
- Cook these spinach pancakes under medium heat.
Serving suggestions
- Consider topping your spinach and feta pancakes with a dollop of Greek yogurt, a drizzle of balsamic glaze, or additional crumbled feta for an extra layer of flavor.
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