Spinach (Protein) Pancakes

Screen Shot 2014-07-30 at 18.33.12

If you ask anyone I know to point towards my most recurrent ‘dish’, they’d all say to you “spinach mini pancakes” or “spinach patties” or “those little green pancake things.”

Notes 4, page 84

It all started ten years ago, when I was an undergraduate living in Scotland. I’d make these little pancakes in the morning and take them to school with me –  ten or twelve of them vertically stuffed into a tupperware, ready to be munched with gusto the SECOND our lunch break began (and sometimes during the lecture too, shhh).

People around me were always intrigued – “what IS that!?” they’d ask.

“Why, it’s Spinach Protein Pancakes. Would you like to try one? They’re savory and really tasty!”

Screen Shot 2014-07-30 at 18.32.00 Screen Shot 2014-07-30 at 18.32.29 Screen Shot 2014-07-30 at 18.33.03 Screen Shot 2014-07-30 at 18.33.12

And a funny thing would always happen: they’d first look at them confused (a bit weirded out; not really knowing what to expect), then they’d bite into them, their eyes would widen, and bam! they’d *hnnnnnggggh* and ask for the recipe.

It’s a really cool recipe; that’s why everyone ends up loving it as much as I do. It’s really easy and quick to make and you only need four ingredients.  They’re really cool pancakes from a nutrition perspective to, be it as they are made with spinach, protein, and fiber. You can also then top them with things like chicken (like I did yesterday), hummus (like I did here), cream cheese, veggies, etc! As such, they’re a great bread-substitute. So what’s not to love, right?

Here’s the recipe:

Ingredients

2 handfuls of fresh spinach (see photo to the left to see what one of my ‘handfuls’ looks like) – 100g
1/4 cup of rolled oats (gluten-free or regular) – 42g
1/4 cup liquid egg whites (which equates to approximately 3-4 fresh egg whites) – 62ml
1/8 cup of Greek yoghurt or cottage cheese (the ones here were made with Total 2% Screen Shot 2014-07-30 at 18.33.38 Greek yoghurt) – 43g

Directions

1. Blend everything together
2. Fry as little pancakes on a nonstick pan further nonsticked with some coconut oil.
3. As soon as you see bubbles appear on the pancakes’ surface, flip ’em.
4. Top with your topping of choice or simply enjoy them with a dip. I had them here with hummus and paprika!

Macros for ALL 10 little pancakes you get from the batter above:

207kcals,
18g protein
25g carbs (out of which 7g is fiber!)
4g fat

Note: to see more of my protein powder-less recipes, click here! I’m actually working on a special ebook for you guys featuring some of my best meat- and chicken-based recipes. I think you’ll really like it! It’s all about easy, healthy, and delicious lunch and dinner ideas.

Screen Shot 2014-07-30 at 18.33.23

Leave a Comment