I love breakfast. To me, it’s the most important and most delicious meal of the day. I never start my day without it – whether it’s a quick smoothie on a workday or a full-on brunch on weekends.
Especially since I lived in New York, I am obsessed with the variety of sweet and savory breakfast options. Some of my favorites are green smoothies, oatmeal of any kind, overnight oats or chia pudding, pancakes, and – of course – avocado toast with poached eggs.
The other day though I wanted to try something new. And because I was also cutting down on sugar at that time I was looking for a savory, healthy breakfast dish. Since supermarkets in Germany are closed on Sundays, i had to work with what I found in my fridge: fresh spinach, eggs, and avocado. I was close to whipping up a simple omelet but then decided to experiment and turn a sweet breakfast staple into a healthy savory version: spinach pancakes!
Not only do they look amazing with their intense green color they are actually really yummy. I used coconut flour to make them gluten-free – I know this sounds strange at first but trust me on this one. I use coconut flour quite often for baking sweet treats but have never tried it with a savory dish. I was very curious, but it works really well and gives the pancakes a nice soft texture.
For some additional creaminess, I drizzled them with a little bit of tahini and added avocado on the side.
I assume these would also go well with some tomato salsa and you could probably sub the spinach for any other kind of leafy greens (I am thinking arugula, swiss chard) … I’ll try that next time.
These pancakes are a delicious, healthy breakfast option and are great to surprise your friends next time you invite them to brunch.
Happy brunching!
Love,
Marion
Spinach pancakes
A healthy savory breakfast option
Ingredients
- 3 large handfuls of spinach
- ¼ cup fresh herbs (cilantro, parsley, etc.)
- 3 organic free-range eggs
- 2-3 teaspoons ghee or coconut oil (melted)
- 3 tablespoons coconut flour
- ½ teaspoon of sea salt
- ½ teaspoon of ground black pepper
- 1 pinch of nutmeg
- ½ avocado
- 1 teaspoon tahini, for serving
- red chili flakes, for serving
Directions
- Step 1 Put spinach, herbs, eggs, and ghee or coconut oil in a blender or a food processor.
- Step 2 Mix on high-speed until the spinach is finely chopped and the ingredients are well combined.
- Step 3 Add flour, salt, pepper, and nutmeg and mix again.
- Step 4 In a large pan, heat a teaspoon of the ghee or coconut oil over medium heat.
- Step 5 Using a tablespoon, place the pancake batter in the hot skillet and cook for 3-4 minutes on each side.
- Step 6 Repeat with the remaining batter. I like to place the baked pancakes in the oven (100°C) to keep them warm while I bake the remaining ones.
- Step 7 Cut the avocado in pieces and serve with a stack of the pancakes, drizzle with tahini and chili flakes.
