Start your day with vibrant, fresh spinach pancakes—the ideal breakfast for the final day of National Week Without Meat. Breakfast can be effortlessly vegetarian and packed with flavor.
Fill them with fridge leftovers and Pulled Oats from Gold&Green. Prefer fully plant-based? Swap eggs for chia seeds to make these pancakes vegan-friendly.
Read also: 'Food blogger Isabel Boerdam: "Always eating vegan is a bridge too far for me"'
Ingredients
Batter
- 2 eggs (or 2 tbsp chia seeds + 6 tbsp water)
- 350 ml milk
- 2 dl flour (wheat or spelt)
- 150 g baby spinach
- 1 tbsp oil
- 1/2 tsp salt
- butter or oil for frying
Filling
- 1 pack Pulled Oats® Natural
- 150 g full-fat yogurt
- 40 g feta
- 1 small bell pepper
- spring onions
- fresh basil or other herbs
- a pinch of sugar
- a pinch of chili
- black pepper
Preparation method
- Blend all batter ingredients until smooth. Let rest for 15-30 minutes.
- For vegan version, mix chia seeds with water and let stand 5 minutes to thicken.
- Combine yogurt, sliced spring onions, and herbs. Gently fold in chopped bell pepper, crumbled feta, and sliced Pulled Oats. Chill while preparing pancakes.
- Heat butter or oil in a pan over medium heat. Cook pancakes 1-2 minutes per side until golden. Batter makes six large pancakes. Serve hot with chilled filling.
Recipe and image: Gold & Green
