Super Spinach Pancakes

Brighten up your morning routine with this super green take on pancakes which can be topped with avocado, cottage cheese, and chili sauce.
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Super Spinach Pancakes

Super Spinach Pancakes

  • Cook Time
  • 6Servings


  • 1 ripe avocado
  • 12 oz ripe mixed-color cherry tomatoes
  • 3.5 oz baby spinach
  • 3 scallions
  • .5 a bunch of fresh cilantro (.5 oz)
  • 1 lime
  • extra virgin olive oil
  • 1 large egg
  • 1 cup self-rising flour
  • 1 cup reduced fat (2%) milk
  • olive oil 
  • 10 oz cottage cheese
  • hot chili sauce


Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.

Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.

Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!

See also Recipe: Gluten Free Banana Pancakes 


Excerpted from ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Flatiron Books, 2020. Reprinted with permission.