feed me vega
Supergood superfood: Jamie Oliver’s spinach pancakes
Having pancakes for breakfast is pretty much the best thing there is. But how can you make them nutritious and healthy too? The answer lies in these beautiful green spinach pancakes by Jamie Oliver.
door Steffi Posthumus
How to make the spinach pancakes
- Halve, peel and stone the avocado, then slice it thinly. Quarter the cherry tomatoes and put them in a salad bowl with the avocado slices and a quarter of the spinach.
- Clean the spring onions and slice them into thin rings. Add them to the bowl with the picked coriander leaves and squeeze the lime over the top. Add 1 tablespoon of extra virgin olive oil, season to taste with sea salt and black pepper, and set aside.
- Crack the egg into a blender, add the baking flour, milk, remaining spinach and a pinch of sea salt and black pepper, and blend until smooth.
- Place a large non-stick frying pan over a medium heat, grease it with a little olive oil, pour in a thin layer of batter and tilt the pan to spread it over the entire surface.
- Cook the pancakes for just 2 minutes on one side, or until the underside is golden brown, then stack them on a plate.
- Top the pancakes with dollops of cottage cheese, the avocado salad and a few splashes of chilli sauce. Delicious with lime wedges to squeeze over them and, if you like, a fried egg.
Instead of spinach, you can also use a mix of fresh herbs, such as parsley, mint, basil or tarragon – whatever you like!
Photography: © Jamie Oliver Enterprises Ltd (2019 VEG) Photographer: David Loftus
Title: Veg
Author: Jamie Oliver
Publisher: Kosmos Uitgevers
Price: €29.99
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