10 spinach pancake recipes for a green and tasty dish

Looking for nutritious recipes to enjoy everyday or serve in a special meal? A good tip is to bet on spinach pancakes, as the vegetable will make your dish healthier and full of color. In the list below, you can see versions with meat, vegetarian and functional. Choose your favorite and try it out!

1. Simple spinach pancake

Ingredients

• 1 cup of spinach
• 1 egg
• 1 cup of wheat flour
• 1 cup of milk
• 1/2 teaspoon of salt
• Coconut oil for greasing
• Braised chicken for stuffing
• Tomato sauce to taste
• grated parmesan cheese to taste

Preparation mode

1. The first step is blanching the spinach. For this, leave the leaves in immersion, in hot water, for about 5 minutes;
2. Drain the spinach and place in a bowl with ice water, then remove and chop the leaves;
3. In a blender, place the egg, wheat flour and milk. Whisk until well blended;
4. Add the chopped spinach and process until incorporated;
5. Add salt and beat some more;
6. Grease a skillet with coconut oil and heat until well heated;
7. When it’s very hot, put some dough and, after frying on one side, turn to fry on the other. Repeat the process until the dough runs out;
8. Stuff the pancakes with the sautéed chicken, leaving the smoother side inside. Roll the dough, squeezing well, and accommodate the pancakes in a refractory;
9. Cover with tomato sauce, sprinkle with grated cheese and bake in the oven for 15 minutes to brown.

2. Spinach pancake with skim milk and oatmeal

Ingredients

• 50 g spinach leaves (about 2 cups)
• 2 eggs
• 1 cup lactose-free skim milk
• 1 teaspoon of salt
• 1 cup of oat flour
• 1 strand of olive oil

Preparation mode

1. Place spinach, eggs, milk and salt in a blender. Beat for 1 minute;
2. Add the oat flour and process for another 1 minute;
3. Grease a medium skillet with oil and fry the pancakes on both sides, placing a ladleful of batter at a time;
4. Stuff according to your preference and enjoy!

3. Spinach pancake with ricotta and fine herbs

Ingredients

Pasta

• 1 and 1/2 cup of milk
• 2 eggs
• 2 tablespoons of margarine
• 1 bunch of boiled spinach
• 1 and 1/3 cup of all-purpose flour
• salt to taste
• Margarine or butter for greasing

Filling

• 200 g ricotta cream
• 100 g grated mozzarella
• fine herbs to taste

Preparation mode

1. In a blender, add the milk, eggs, margarine and spinach. Whisk to incorporate;
2. Add the wheat flour and salt, then beat until obtaining a homogeneous mixture;
3. Take a frying pan to the fire and, when it is very hot, put a little margarine or butter to grease it;
4. Add a thin layer of batter and fry on both sides until golden brown. Repeat the process with all the dough;
5. In a bowl, mix the ricotta cream, mozzarella and fine herbs to form the filling;
6. Stuff the doughs with the creamy mixture and roll the pancakes;
7. Bake in the oven for about 15 minutes to heat up the filling, and it’s done!

4. Spinach pancake with tapioca gum

Ingredients

Filling

• 200 g of mashed ricotta
• 1 chopped tomato
• 1/2 chopped onion
• 1 box of sour cream
• salt to taste
• oregano to taste
• Black pepper to taste
• 1 strand of olive oil

Mass and assembly

• 1 bunch of washed and drained spinach
• 3 eggs
• 200 ml of water
• 1 and 1/2 cup of oatmeal
• 2 tablespoons of tapioca gum
• salt to taste
• oil for greasing
• Tomato sauce to taste
• grated parmesan cheese to taste

Preparation mode

1. In a bowl, mix the ricotta, tomato, onion and sour cream. Season with salt, oregano, black pepper and olive oil. Stir well and reserve this stuffing;
2. Chop the spinach and place it in a blender with the eggs and water. Whisk to incorporate;
3. Add the oats, tapioca starch and a pinch of salt. Beat again to mix everything;
4. Grease a frying pan with oil and fry the pancakes on both sides, always over medium heat;
5. Stuff the pasta with the ricotta mixture and place the pancakes in a refractory. Cover with tomato sauce and grated cheese;
6. Put it in the oven for fixings and it’s ready to serve!

5. Spinach pancake with oatmeal and chicken

Ingredients

Pasta

• 2 eggs
• 3/4 cup skimmed milk
• 1/2 cup oat flour
• salt to taste
• 2 cups of spinach leaves

Filling

• 3 tablespoons of olive oil
• 1/2 small onion chopped
• 2 crushed garlic cloves
• 300 g cooked and shredded chicken
• salt to taste
• Black pepper to taste
• 3 to 4 tablespoons of tomato sauce
• chives to taste

Preparation mode

1. In a blender, add the eggs, milk, oatmeal and salt. Beat for about 3 minutes;
2. Add the spinach, beat for another 5 minutes and reserve the dough;
3. In a pan, heat the oil and sauté the onion until wilted. Add the garlic and sauté a little more;
4. Add the chicken and season with salt and pepper. Put the tomato sauce, stir well and finish the stuffing with the chives;
5. In a non-stick or greased skillet, slowly fry the dough over low heat. When bubbles start to form, flip the pancake to fry on the other side;
6. After all the pancakes are fried, fill with the seasoned chicken, roll up and it’s ready to enjoy.

6. Spinach pancake with pepperoni

Ingredients

Pasta

• 1 cup (240 ml) cold milk
• 1 cup of wheat flour
• 2 eggs
• 1 handful of spinach
• 1 coffee spoon of salt

Sauce

• 1 strand of oil
• 1/2 chopped onion
• Homemade seasoning to taste (salt and garlic)
• 340 g of tomato sauce
• Pepperoni pepper to taste
• 1/2 chopped tomato

stuffing and assembly

• 1 chopped pepperoni
• 1 chopped tomato
• grated cheese to taste

Preparation mode

1. For the dough, place the milk, wheat flour, eggs, spinach and salt in a blender. Beat for 3 minutes or until you get a homogeneous mixture and set aside;
2. For the sauce, sauté the onion for about 2 minutes in a pan with oil;
3. Add the homemade seasoning and tomato sauce. Mix well, add the pepper and chopped tomato and let it boil for 1 minute. Reserve;
4. For the stuffing, grind the chopped pepperoni. You can use a mixer or grate;
5. In a skillet, brown the crushed pepperoni for about 5 minutes. Reserve in a bowl;
6. In the same skillet, fry the pancakes. Place a ladle of dough, let it brown for about 3 minutes and turn to fry on the other side. Do this with all the dough;
7. For assembly, line the bottom of a refractory with a little of the reserved sauce;
8. Stuff the pancakes with the pepperoni and chopped tomato. Place them in the refractory, cover with the rest of the sauce and sprinkle grated cheese on top;
9. Bake at 180 degrees for 15 minutes, to melt the cheese, and enjoy!

7. Spinach pancake with ground beef

Ingredients

Filling

• 1 strand of olive oil
• 500 g of minced meat
• 1/2 chopped onion
• 1 can of green corn
• 1/2 sachet of tomato sauce
• green smell to taste
• sweet pepper to taste
• salt to taste

Pasta

• 100 g of spinach
• 300 ml of milk
• 2 eggs
• 1 teaspoon of salt
• 1 dessert spoon of margarine
• 1/2 teaspoon of baking powder
• 1 cup of wheat flour
• oil to grease

Preparation mode

1. In a pan, put the oil and fry the ground meat until it starts to change color;
2. Add the onion, corn and tomato sauce. Stir and incorporate the green smell, pepper and salt. Cook a little more and reserve the stuffing;
3. For the dough, start by beating the spinach and milk in a mixer or blender;
4. Add the eggs, salt, margarine, yeast and wheat flour. Whisk until well incorporated;
5. In a heated skillet, add the oil and spread it evenly. Add some dough and brown on both sides, until all the pancakes are fried;
6. Stuff the pancakes with the meat, roll them up and place them in a refractory;
7. Top with the rest of the sauce and serve.

8. Gluten-free and lactose-free spinach pancake

Ingredients

• 1 cup of coconut milk
• 2 eggs
• 1 teaspoon of salt
• 3 cups raw spinach leaves
• 1 cup of oat flour
• 1 coffee spoon of olive oil

Preparation mode

1. In a blender, place the coconut milk, eggs, salt and spinach leaves. Beat for 1 minute;
2. Add the oatmeal and beat for another 1 minute;
3. To fry, grease a medium skillet with oil. Add the batter a ladle at a time, letting it cook for 2 minutes before flipping the pancake.
4. Fry for another 1 minute on the other side and it’s done. Repeat the process until you run out of dough and fill the pancakes as you prefer!

9. Vegan Spinach Pancake

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup plant-based milk residue
• 1 cup of water
• 1 handful of spinach (leaves and stalk)
• 1 coffee spoon of bicarbonate of soda
• salt to taste
• pepper to taste
• 1 strand of oil
• tofu
• chopped tomato
• Grated carrot

Preparation mode

1. Place the flour, vegetable milk residue, water, spinach, baking soda, salt and pepper in a blender. Beat until a homogeneous mass is formed;
2. Heat a frying pan with a drizzle of oil to fry the pancakes;
3. Add some pasta, let it brown and turn to fry on the other side;
4. Do this with all the dough, then just fill the pancakes with tofu, tomato and grated carrot.

10. Low carb spinach pancake

Ingredients

• 1/2 cup of spinach
• Butter
• 2 eggs
• 1 and 1/2 tablespoon almond flour
• 1 and 1/2 tablespoon of flaxseed meal
• salt to taste
• Shredded chicken, cooked and seasoned
• Tomato Sauce

Preparation mode

1. To begin, lightly sauté the spinach in butter;
2. In a mixer or blender, beat the eggs. Add the spinach, flour and salt and beat a little more, until smooth;
3. Grease a nonstick skillet with butter. When it is very hot, put some dough, spread and fry the pancake on both sides. Repeat the process with all the dough;
4. Stuff the pancakes with the chicken, roll them up and place them on a plate;
5. Cover with tomato sauce and you are ready to taste!

Have you already chosen your favorite preparation? There is no shortage of versions for all tastes! Also check out these spinach omelet recipes to enjoy the benefits of this vegetable at every meal.