These Spinach Stuffed Pancakes with Pesto are a delightful and nutritious meal, perfect for breakfast, lunch, or dinner. Combining creamy spinach filling with hearty oat pancakes and a zesty pesto sauce, this dish is both delicious and packed with healthy ingredients.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
Creamed Spinach:
- 250g spinach
- 100g | 3/4 cup chickpea flour
- 1/4 tsp ground nutmeg
- 1/8 tsp black pepper
- Salt to taste
- 300ml | 1.2 cup coconut milk
Pancakes:
- 150g | 1 cup oats
- 1 tbsp corn starch
- 1 tsp baking powder
- Salt to taste
- 400ml | 1 3/4 cup dairy-free milk
- 1 tbsp vinegar
- 1 tsp agave syrup
Pesto:
- 20g | 1 cup cilantro or parsley
- 1 date
- 1 tbsp nutritional yeast
- Salt to taste
- 1 tbsp lemon juice
- 60ml | 1/4 cup oil
Directions
- Prepare Creamed Spinach:
- Transfer 250g raw spinach to a skillet and cook, stirring, until wilted.
- In a mixing bowl, combine 100g chickpea flour, 1/4 tsp ground nutmeg, 1/8 tsp black pepper, salt to taste, and 300ml coconut milk. Whisk until smooth.
- Pour the batter over the spinach and cook gently on low heat for 5 minutes until thickened.
- Make Pancake Batter:
- Add 150g oats, 1 tbsp corn starch, 1 tsp baking powder, and a pinch of salt to a blender. Blitz for 20 seconds until you have a fine, powdery flour.
- Pour 400ml dairy-free milk, 1 tbsp vinegar, and 1 tsp agave syrup into the blender. Whisk until well combined.
- Brush with oil and heat up a non-stick pan over medium-low heat. Pour the batter using a ladle onto the skillet and fry until golden brown. Flip carefully and cook on the other side. Continue until all the batter is used up.
- Make Pesto:
- Place 20g cilantro or parsley, 1 date, 1 tbsp nutritional yeast, salt to taste, 1 tbsp lemon juice, and 60ml oil into a food processor. Pulse until smooth.
- Assemble:
- Spoon the creamed spinach mixture into each pancake and fold over.
- Optionally, place the spinach-stuffed pancakes in a preheated oven until warmed through.
- Serve with pesto and enjoy!
Serving Suggestions
- Serve warm with a side of fresh salad.
- Pair with a refreshing glass of iced tea or lemonade.
- Enjoy as a savory breakfast or a light dinner.
Cooking Tips
- Feel free to add your favorite herbs and spices to the recipe to get your preferred flavor.
- Substitute chives with any herbs you like, such as parsley, cilantro, or basil.
Nutritional Benefits
- High in Protein: Chickpea flour provides a good source of plant-based protein.
- Rich in Fiber: Oats and spinach contribute to a high-fiber meal.
- Vitamins and Minerals: Spinach is rich in iron and vitamins A and C.
Dietary Information
- Vegan: This recipe is completely plant-based.
- Gluten-Free: Suitable for those with gluten intolerance.
- Dairy-Free: Perfect for those avoiding dairy products.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a skillet or microwave until warm.
Why You’ll Love This Recipe
- Versatile: Perfect for any meal of the day.
- Healthy: Packed with nutrients and suitable for various dietary needs.
- Flavorful: The combination of creamy spinach, hearty pancakes, and zesty pesto is irresistible.
Conclusion
These Spinach Stuffed Pancakes with Pesto are a delightful and nutritious addition to your meal rotation. Easy to make and full of flavor, they are sure to become a favorite in your kitchen. Enjoy experimenting with different herbs and spices to make this recipe your own!