Start your day right with these fresh spinach pancakes! The perfect breakfast for this last day of the National Week Without Meat. Because breakfast can also easily be vegetarian!
Fill the pancakes with leftovers from the fridge and Pulled Oats from Gold&Green. Do you prefer to eat plant-based? Replace the eggs with chia seeds and you have a vegan breakfast!
Read also: 'Food blogger Isabel Boerdam:'Always eating vegan is a bridge too far for me'
Ingredients
Battery
- 2 eggs (or 2 tbsp chia seeds + 6 tbsp water)
- 350 ml milk
- 2 dl flour (wheat or spelled)
- 150 g baby spinach
- 1 tbsp oil
- 1/2 tsp salt
- butter or oil for frying
Filling
- 1 pack Pulled Oats® Natural
- 150 g full-fat yogurt
- 40 g feta
- 1 small bell pepper
- spring onions
- fresh basil or other herbs
- a pinch of sugar
- a pinch of chili
- black pepper
Preparation method
- Mix all ingredients for the batter in a blender or food processor until smooth. Let the batter rise for 15-30 minutes.
- For a vegan variant, replace the egg with chia seeds. Mix the chia seeds with water and let stand for 5 minutes to firm up.
- Mix the yogurt, sliced spring onions and herbs. Carefully add the chopped bell pepper, crumbled feta and sliced Pulled Oats. Place the filling in the fridge while you bake the pancakes.
- Put some butter or oil in a pan. Place the pan on medium heat. Cook the pancakes for 1-2 minutes on each side, or until you think they are right. With the batter you can bake six large pancakes. Serve the pancakes with the filling.
Recipe and image:Gold &Green
