These Spinach Stuffed Pancakes are a savory, healthy delight perfect for any meal. Featuring a creamy spinach filling wrapped in hearty oat pancakes and topped with a zesty pesto sauce, they’re flavorful, nutritious, and satisfying.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Creamed Spinach:
- 250 g (9 oz) spinach
- 100 g (¾ cup) chickpea flour
- ¼ tsp ground nutmeg
- ⅛ tsp black pepper
- Salt, to taste
- 300 ml (1.2 cups) coconut milk
For the Pancakes:
- 150 g (1 cup) oats
- 1 tbsp corn starch
- 1 tsp baking powder
- Salt, to taste
- 400 ml (1¾ cups) dairy-free milk
- 1 tbsp vinegar
- 1 tsp agave syrup
For the Pesto:
- 20 g (1 cup) cilantro or parsley
- 1 date
- 1 tbsp nutritional yeast
- Salt, to taste
- 1 tbsp lemon juice
- 60 ml (¼ cup) oil
Directions
Step 1: Prepare Creamed Spinach
- Add the spinach to a skillet and cook over medium heat, stirring, until wilted.
- In a bowl, whisk together chickpea flour, ground nutmeg, black pepper, salt, and coconut milk until smooth.
- Pour the mixture over the spinach in the skillet and cook on low heat for 5 minutes until thickened.
Step 2: Make Pancake Batter
- Add oats, corn starch, baking powder, and salt to a blender. Blend for 20 seconds to create a fine flour.
- Add dairy-free milk, vinegar, and agave syrup to the blender. Blend until well combined.
- Heat a non-stick pan over medium-low heat and brush with oil.
- Pour a ladleful of batter onto the skillet and fry until golden brown. Flip carefully and cook the other side. Repeat with the remaining batter.
Step 3: Make Pesto
- In a food processor, combine cilantro or parsley, date, nutritional yeast, salt, lemon juice, and oil. Pulse until smooth.
Step 4: Assemble
- Spoon the creamed spinach mixture onto each pancake and fold it over.
- Optionally, place the stuffed pancakes in a preheated oven at 180°C (350°F) to warm through.
- Serve with a generous drizzle of pesto on top.
Serving Suggestions
- Pair with a side salad for a complete meal.
- Garnish with extra cilantro or parsley for a fresh touch.
- Serve as a brunch dish with a fruit smoothie.
Cooking Tips
- Use baby spinach for a milder flavor and faster cooking.
- Ensure the pan is not too hot to prevent the pancakes from sticking.
- Adjust the thickness of the pancake batter with more milk if needed.
Nutritional Benefits
- Spinach: High in vitamins A, C, and K, as well as iron and calcium.
- Oats: Rich in fiber, aiding digestion and promoting satiety.
- Coconut Milk: Provides healthy fats for energy.
- Nutritional Yeast: Adds a cheesy flavor and is a good source of B vitamins.
Dietary Information
- Vegan
- Gluten-free (if certified gluten-free oats are used)
Nutritional Facts (Per Serving – Approx. 6 servings):
- Calories: 230
- Protein: 7 g
- Fat: 11 g
- Carbohydrates: 24 g
- Fiber: 5 g
Storage
- Store leftover pancakes and spinach filling separately in airtight containers in the refrigerator for up to 3 days.
- Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe
- Packed with wholesome, plant-based ingredients.
- Versatile for breakfast, lunch, or dinner.
- Deliciously savory with creamy, zesty flavors.
- Easy to customize with your favorite herbs or fillings.
Conclusion
Spinach Stuffed Pancakes with Pesto are a deliciously nutritious dish that’s perfect for any occasion. With creamy spinach, hearty pancakes, and fresh pesto, this recipe offers a delightful balance of flavors and textures. Serve them warm and enjoy the satisfying goodness in every bite.
Frequently Asked Questions
- Can I use other greens instead of spinach? Yes, kale or Swiss chard are excellent substitutes.
- Can I use regular milk instead of dairy-free? Absolutely, but it will no longer be vegan.
- Can I skip the pesto? Yes, but the pesto adds a fresh, zesty flavor to the dish.
- What can I substitute for chickpea flour? Use all-purpose or gluten-free flour, though the texture may vary.
- Can I make these pancakes ahead of time? Yes, prepare them in advance and reheat in a skillet or microwave.
- How do I store leftovers? Store pancakes and filling separately in the fridge for up to 3 days.
- Can I freeze the pancakes? Yes, freeze them in layers with parchment paper between each pancake. Thaw before reheating.
- What other toppings work well? Avocado slices, hummus, or a dollop of vegan sour cream.
- Can I make these gluten-free? Yes, ensure all ingredients like oats and flour are certified gluten-free.
- What’s the best oil for the pesto? Olive oil works best for a rich flavor.
Enjoy these wholesome and versatile stuffed pancakes for your next meal!