Chelsea Clinton tweeted a picture of spinach pancakes and it did NOT go down well.
To be fair, her version were VERY green, and they didn’t look the most appetising, but we like where her head is at, and today is the PERFECT day to try these bad boys out… for the good of the nation.
Spinach pancakes for #NationalPancakeDay (we won’t eat them all tonight although Charlotte would if we let her)! pic.twitter.com/9zgWZ0k94W
— Chelsea Clinton (@ChelseaClinton) March 7, 2017
We’re starting off with a spinach oatmeal pancake recipe, this took no time, add a little bit of protein powder if you want to go full Hulk, they tasted a little chewy, but add some yummy toppings and you’re in business.
Ingredients
- 1 2/3 cup of oats
- 1 banana
- 1 cup spinach
- 1 cup almond milk
Instructions
- Add 1 and 1/3 cup of oats to a blender and blend into flour
- Add banana, spinach, and almond milk to the blender and blend.
- Add an additional 1/3 cup oats to the blender and mix for a couple seconds.
- Heat your pan on medium to low.
- While the pan is heating let the pancake mixture sit and thicken.
- Scoop 1/4 cup batter onto the lightly greased pan. Wait a couple of minutes then flip
For a more savoury take on the spinach pancakes, how about adding some vegetables? We tried these mushroom and spinach pancakes and they are delectable, they’re not technically green, but they’ve got spinach in the filling so we’re giving them a pass, think of the IRON.
Ingredients
- 125g/4½oz plain flour or buckwheat flour
- 1 free-range egg
- 150ml/5fl oz milk
- olive oil, for frying
- 1 tbsp olive oil
- 1 small onion, chopped
- handful mushrooms, sliced
- 2 handfuls baby spinach
- 2 tbsp crème fraîche (optional)
- few sprigs fresh parsley or chives, chopped (optional)
- salad leaves, to serve
- salt and freshly ground black pepper
Instructions
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For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling.
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For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.
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To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.
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While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.
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Repeat with the remaining batter and filling to make another pancake. Serve with salad. YUM.
These recipes are a great way to ease you in, we have to say Instagram is crawling with glorious images of spinach pancakes we’ll leave a few here for the drool factor. Now get to hulking.
