Pancakes don't have to be only for breakfast! Enjoy these savoury pancakes as a lunch/dinner meal - an easy way to sneak extra vege into your kids too!
Ingredients
Pancakes
1 cup broccoli, cut into florets
2 large handfuls spinach
1 egg
1 cup milk
1 cup flour
1 tsp baking soda
Salt and Pepper, to taste
Topping
Greek yoghurt
Feta, crumbled (cottage cheese also works well!)
Thyme
Method
Bring a full jug of water to the boil
Place broccoli florets in a large bowl and pour over the boiling water to cover. Leave for 5 minutes to soften and then drain water.
Place broccoli in a food processor and blitz until finely chopped
Add spinach, egg, milk, flour and baking soda to the food processor and blitz until smooth.
Place a large non stick frying pan on medium heat. Add a Tbsp olive oil and then pour in a thin layer of batter. Cook on one side until small bubbles start to appear and then flip. Continue cooking until lightly golden. Repeat until all mixture has been used up.
Stack pancakes on plate and top with greek yoghurt, feta and thyme.
Makes 12-16 pancakes
TOP TIP: Add extra green vege/herbs into pancakes to boost fibre and flavour! |
Want further individualised support with healthy snacks or meals?
The Wellness Studio is an online nutrition practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.
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