Super spinach pancakes

Avocado, tomato, cottage cheese, chilli & coriander

Vegetarianv

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Super spinach pancakes

Name: Super spinach pancakes
Total time: 25 min
Yield: 6
Ingredients: 1 ripe avocado; 350 g mixed-colour cherry tomatoes; 100 g baby spinach; 3 spring onions; ½ a bunch of fresh coriander (15g); 1 lime; extra virgin olive oil; 1 large egg; 1 mug of self-raising flour; 1 mug of semi-skimmed milk; olive oil; 300 g cottage cheese; hot chilli sauce

Avocado, tomato, cottage cheese, chilli & coriander

Vegetarianv

“Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy! ”

Serves 6

Cooks In25 minutes

DifficultyNot too tricky

Pancake day Spinach Fruit Healthy breakfast ideas Healthy dinner ideas Healthy lunch ideas

Nutrition per serving

Calories 331 17%
Fat 13.3g 19%
Saturates 4g 20%
Sugars 6.3g 7%
Salt 1.2g 20%
Protein 13.5g 27%
Carbs 42.3g 16%
Fibre 3g -

Of an adult's reference intake

Veg

By Jamie Oliver

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Ingredients

1 ripe avocado
350 g mixed-colour cherry tomatoes
100 g baby spinach
3 spring onions
½ a bunch of fresh coriander , (15g)
1 lime
extra virgin olive oil
1 large egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300 g cottage cheese
hot chilli sauce

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Veg

By Jamie Oliver

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Method

Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Tips

EASY SWAPS
Instead of spinach you could use watercress, rocket, kale, or even a mixture of soft herbs, such as parsley, mint, basil or tarragon, whatever you like!

I’ve used cottage cheese here, but mozzarella, halloumi, or a crumbling of feta cheese would all be delicious, too.