- Freezable
- Vegetarian
- High-protein
- Under 20 mins
Ingredients
Serves: 2
- 1-2 tbsp extra virgin olive oil
- 150g baby spinach leaves
- 2 small eggs
- 60g plain natural or Greek yoghurt
- 80g ground almonds (almond flour)
- 40g rolled oats
- 1 tsp ground hot paprika (optional)
- 1 tsp garlic powder or 1 small garlic clove, minced
- 1 tsp baking powder
- 2 spring onions, thinly sliced
- 30-50g feta cheese, crumbled
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Method
Step 1
In a blender, combine the spinach, egg, and yoghurt. Blend until smooth.
Step 2
Add the dry ingredients (ground almonds, oats, paprika, garlic powder, and baking powder) to the blender. Season generously with salt and pepper, and blend until completely smooth.
Step 3
Heat ½ tbsp oil in a large, non-stick frying pan, over low-medium heat. Fry 2 pancakes at a time, flipping once or twice. Flip the pancakes when you start to see 1-2 bubbles forming on the uncooked top side. Cook for 4-5mins in total, using ½ tbsp oil per 2 pancakes. The batch should make 8 small/medium or 4 large pancakes.
Step 4
Top with a sprinkle of feta and spring onions.
