Spinach Pancakes: Recipe #172

Savory, bright green spinach pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds. This was a fun, easy dinner experiment inspired by Jamie Oliver, but we made a non-dairy version.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 total for 6-8 large pancakes)

3 1/2 cups spinach, chopped – $3.49
1 lemon, squeezed – $0.20
1 egg – $0.28
1 cup flour – $0.16
1 1/2 tsp baking powder – $0.02
1/2 tsp salt – $0.03
1 cup coconut milk – $1.25
Olive oil for cooking

Tomato salad, hummus, avocado, scrambled eggs, or other savory garnishes you have on hand

Directions for Spinach Pancakes

1. Put the spinach, lemon juice, egg, flour, baking powder, salt, and coconut milk into a blender and process until smooth. Add pepper to taste if you like too.

2. Heat a large pan over medium heat and pour a little bit of olive oil around the pan. Scoop a ladle of pancake batter into the pan and roll it around to form a thin layer. Let it bubble and cook for a couple of minutes, then flip it over with a spatula to cook on the other side. Repeat until the batter is all used up. You can keep the growing stack of pancakes in the oven on warm if you like.

3. Serve up the pancakes hot with fresh tomato salad, hummus, avocado, eggs, or any other savory accompaniments you like. Enjoy the taste and color sensations!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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