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Filled spinach pancakes with lemon wedges and yogurt sauce.
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Super Green Spinach Pancakes

German-style thin spinach pancakes make a delicious vehicle for any fillings you like – pack these gluten free pancakes full with vegetables for an easy green weeknight dinner.
Course Mains
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 205kcal

Ingredients

Spinach Pancakes

  • 400 ml water, room temperature
  • 70 grams fresh spinach*
  • 10 grams fresh herbs (parsley, basil, dill, etc.)
  • 2 large eggs
  • 2 tablespoons olive oil plus extra for cooking
  • 80 grams buckwheat flour
  • 70 grams chickpea flour
  • ½ teaspoon sea salt to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper to taste

Dill Yogurt Sauce

  • 100 grams coconut yogurt
  • Juice of a lemon ~3 tablespoons
  • 1 small garlic clove minced
  • Small handful fresh dill
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Spinach Pancakes
  • Add the water, spinach, herbs, eggs, and oil to a blender (or a large bowl if using an immersion blender).
  • Blend on high speed until the greens are fully blended and the mixture is smooth.
  • Add the buckwheat flour, chickpea flour, salt, pepper, and cayenne pepper. Mix again until no lumps remain.
  • Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil.
  • Pour a ladleful** (about a quarter cup) of the pancake mixture into the pan. It should spread into a thin pancake on its own without having to swirl the pan.
  • Cook for about a minute on the first side, until lightly golden. Flip carefully and cook the second side for another 30-60 seconds, or until golden.
  • Repeat until all of the batter has been used. Serve with fresh vegetables, chickpeas, and dill yogurt sauce. Leftover pancakes (not filled) will keep in the refrigerator in a sealed container for a couple of days.
  • Dill Yogurt Sauce
  • Add the yogurt, lemon juice, garlic, dill, salt, and pepper to a container or dish. Mix until combined and serve.

Notes

* Thawed spinach can also be used, but not frozen.
** The amount of batter can vary, as long as it's not over-filling your pan. The cooking time won't change unless the pancake is too thick, which it only would be if it's too much batter and reaches the edges of the pan (keep it a few cm from the sides of the pan and you'll be fine).

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 215mg | Fiber: 8g | Sugar: 3g