Savory Spinach Pancakes
How do you make savory spinach pancakes?
Sauté the leek and chop the spinach and olives. Mix flour, yeast, plant milk, vinegar, and ricotta until combined. Add the vegetables and seasonings to the batter. Pour portions into a greased pan and cook the pancakes over medium heat for 4 minutes on each side until golden.
This exquisite and different recipe is perfect for a light, unusual dinner or for brunch. I assure you, you will be surprised by how easy they are to make and how tasty they are.
The screen will not turn off while you cook.
Servings: Makes about 10 pancakes
Ingredients
- 350 g spelt or whole wheat flour
- 10 g instant yeast for savory cakes
- 100 g fresh spinach
- 50 g ricotta cheese
- 60 g pitted green olives
- 1 medium leek
- 500 ml unsweetened soy plant milk
- ½ teaspoon apple cider or white vinegar (2.5 ml)
- Pinch of nutmeg
- Pinch of black pepper
- Extra virgin olive oil
Instructions
Start by washing the spinach very well, even several times, to make sure any traces of soil are removed. Drain it very well, dry it, and set aside.
Wash and finely chop the leek.
Place a couple of tablespoons of extra virgin olive oil in a nonstick pan over medium heat and sauté the leek. When golden, add a couple of tablespoons of water and let the water evaporate. Turn off the heat and set aside.
Separately, finely chop the olives.
Chop the spinach and set aside.
In a large bowl, sift the flour and instant yeast.
Gradually pour in the plant milk, mixing so lumps do not form; also add the vinegar. Mix.
Add the ricotta. Mix.
Sprinkle in the nutmeg, pepper, and salt to taste.
Mix very well and check that the batter is not too runny. If it is too thick, add a little plant milk.
Add the leek and chopped olives. Mix.
Add the spinach.
Mix until you have a smooth, even batter.
Preheat a nonstick pan and add a couple of tablespoons of extra virgin olive oil, spreading it evenly over the pan. Add a couple of tablespoons of batter for each pancake. Cook over medium heat for 3-4 minutes.
Flip and cook for another 4 minutes.
Repeat until all the batter is used. Serve very hot. Note: If serving for brunch or dinner, pair them with a fresh salad.
Enjoy your meal!
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- 350 g spelt or whole wheat flour
- 10 g instant yeast for savory cakes
- 100 g fresh spinach
- 50 g ricotta cheese
- 60 g pitted green olives
- 1 medium leek
- 500 ml unsweetened soy plant milk
- ½ teaspoon apple cider or white vinegar (2.5 ml)
- Pinch of nutmeg
- Pinch of black pepper
- Extra virgin olive oil