Spinach Stuffed Pancakes with Pesto

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

1. 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.
2. 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.
3. 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.
4. 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!