Breakfast & Brunchdeliciouslyella
Spinach Pancakes With Garlicky Tomatoes
These vibrant spinach pancakes are great to enjoy for a simple brunch or lunch. They taste delicious with a dollop of coconut yoghurt and topped with roasted garlicky tomatoes. We love to add a pinch of chilli flakes for extra spice but they also taste great without.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●blender
- ●frying pan
- ●spatula
📝 Preparation Steps
1
Make the garlicky tomatoes by placing a pan over medium heat and adding a drizzle of olive oil. Once warm, add the garlic, tomatoes and a pinch of salt. Mix well and leave to cook for 10–⏱️ 15 minutes until the tomatoes break down and begin to bubble. At this point, stir through the spinach and leave to wilt. Once wilted, remove from the heat and leave aside until needed.
drizzle of olive oilgarlic4 cloves
2
Place the spinach for the pancakes in a bowl and pour over 200ml / 6.8 fl oz of boiling water. Leave the spinach to wilt for a few minutes.
3
Once the spinach has wilted, spoon the water and spinach into a blender, along with the gram flour, lime juice, a pinch of sea salt and black pepper. Blitz until a smooth mixture forms.
pinch of sea salt
4
Place a large frying pan over medium heat and add a drizzle of olive oil. Once warm, pour in ½ or ¼ of the pancake mixture (depending on the size and quantity you want to make) and leave for ⏱️ 5 minutes until the bottom feels as if it has cooked.
drizzle of olive oil
5
Use a spatula to flip over the pancake and cook the other side for 2–⏱️ 3 minutes until cooked through. Spoon onto a plate and repeat with the remainder of the batter.
6
Once ready to serve, top each pancake with a dollop of yoghurt, some of the garlicky tomatoes and a pinch of chilli flakes.
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