Green pancakes with spinach and salad - ©Gourmet Friday

Green pancakes

Pancakes and weekends usually go hand in hand, but today I will present you some slightly different green pancakes – garnished not with jam, but with a fresh salad with avocado, baby spinach and cherry tomatoes.

Ingredients for 6 servings of green pancakes:

For the pancakes:

  • 1 egg
  • 1 cup flour
  • 1 cup yogurt
  • 1 baking powder
  • 60 g baby spinach
  • 30 g butter
  • If the mixture is too thick, add half a glass of cold water

Serve with fresh salad from:

  • 1 avocado
  • 350 g cherry tomatoes
  • 100 g baby spinach
  • 3 sprigs of green onion
  • 1 bunch of fresh parsley
  • 1 lime
  • 1 tbsp. Olive oil

To finish:

  • 300 g cottage cheese
  • hot chili sauce
  • Sea salt
  • black pepper optional


First prepare the salad:

Peel and cut the avocado into cubes, the cherry tomatoes in halves, the green onion and parsley finely. Add the spinach. Marinate with lime juice, 1 tbsp. olive oil, sea salt and pepper. Refrigerate while cooking the pancakes.

To prepare the green pancakes:

Blend the egg, flour, milk, spinach, a pinch of salt, pepper in a blender. Heat a non-stick pancake pan over a medium heat, melt the butter, let the pan grease well and add the rest of melted butter to the pancake mixture. Then pour the dough into a thin layer, twisting it until a pancake is formed. Cook only on one side for about 2 minutes.

The finished pancake, serve with cottage cheese, fresh salad and chili sauce, and why not with a little chili.

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