Green Pancakes

Difficulty: 2/5

Prep Time: 25 mins

Cook Time: 30 mins

Serves: 14 pancakes

Bright, flavourful, and packed with nutrients, these green pancakes are more than just a meal- they’re an experience! Soft spinach-infused pancakes paired with perfectly grilled vegetables, creamy feta, and zesty green pesto create a combination that’s as healthy as it is irresistible. Whether you’re looking for a fresh twist on breakfast, a vibrant lunch, or a light dinner, this recipe will have your taste buds dancing and your plate disappearing fast!

Ingredients

100 g spinach
1 tsp salt
1 tsp dried garlic
¼ tsp turmeric
500 g water
250 g buttermilk
3 eggs
250 g all-purpose flour
100 g whole wheat flour
2 tbsp oil

Optional for serving:
Colorful bell peppers, asparagus
Green pesto, feta cheese
Lettuce, cucumber, avocado, sun-dried tomatoes
Roasted sunflower seeds

Instructions

Prepare the batter:
Use a blender or any jug mixer. Place spinach in the container, add salt, dried garlic, turmeric, buttermilk, and water. Blend until smooth. Add eggs, both flours, and oil, then blend again. The batter should be smooth and creamy. Let it rest for 15–20 minutes.

Prepare vegetables and grill:
While the batter rests, prepare your vegetables and preheat the grill. Replace two grill grates with a cast-iron plate or plancha suitable for your grill model. Keep the remaining two grates in a ridged position. Turn on the burners, set the knobs to MEDIUM, and preheat the grill to 180°C.

Prepare the vegetables:
Cut bell peppers into pieces and remove seeds. Trim the tough ends of the asparagus. Drizzle vegetables with olive oil and season with salt and your favorite spices. Lightly oil the grill grate. Place peppers skin-side down and grill for about 10 minutes, then turn them over. Add asparagus at the end—it only needs a few minutes. You can place the grilled vegetables on the shelf while cooking the pancakes.

Cook the pancakes:
You can use any favorite vegetables—grilled ones add extra flavour when served warm. Spray the cooking plate with oil. Using a small measuring jug, pour about 100 ml of batter onto the center of the plate, then spread gently with the bottom of the jug. Cook for approximately 1 minute, then flip using a long spatula.

Serve:
Top pancakes with green pesto, grilled vegetables, crumbled feta, and a sprinkle of roasted sunflower seeds for a crunchy finish.