Blog
16
09
2018

Spinach Pancakes

Serves 2

Ingredients
130g self-raising flour
130g semi-skimmed milk
5 medium eggs
Large handful of spinach chopped
2 tomatoes sliced
Large handful rocket

Methods

PANCAKES
– Mix the flour, milk and 1 egg and beat until the batter is smooth
– Gently fold the chopped spinach into the batter
– Split the batter into two or four portions depending on preferred pancake size
– Cook each of the pancakes and set aside when ready

EGGS
Poach the eggs alongside the pancakes
– Boil a frying pan full of water until bubbling vigorously
– Once bubbling crack in gently the four eggs around the edge of the pan
– Poach for 3-4 minutes depending on how you like your eggs cooked (3 soft 4 firmer)

– Top the spinach pancakes with eggs, sliced tomato and rocket

Enjoy

Dr Claire Cleland

Nutritionist

author: Claire Cleland

Claire is a qualified nutritionist accredited by the Association for Nutrition and has over eight years experience in the fields of nutrition and public health. Currently she splits her time between CrewFit and her work as a public health researcher where she focuses on the design and development of physical activity and nutrition interventions. Read More