Spinach pancakes


Spinach pancakes are not only a joy to the eye they’re also healthy and gives you lots of fibers. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

Fresh Spinach vs. Frozen

Spinach is one of those vegetables that goes through a flash-freezing process that preserves it within hours after it leaves the soil, so it retains more of its vitamin C and other important nutritions. In this case, I used frozen spinach and used the excess water.

Spinach pancakes with pulled chicken

Spinach pancakes

  • 250 g spinach, frozen (Save the excess water from defrosting)
  • 3 eggs from a happy bird
  • 3 dl milk
  • 1 dl spinach water from teh defrosted spinach
  • 150 g flour
  • salt and pepper

Pulled chicken

  • 4 tbsp ketchup
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp white wine vinegar/apple cider vinegar
  • 2 tsp mustard
  • 2 tsp salt and pepper
  • 2 tsp paprika/chilli
  • 1 tsp garlic powder
  • 5-600 g chicken (inner) fillet

Mustard vinaigrette

  • 1 tsp mustard, dijon
  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil

Crispy salad

  • 1/2 sweethaert cabbage
  • 1/2 fennel
  • tomatoes, cucumber and what else you fancy

Pulled chicken

  1. Mix all the ingredients in an oven dish. Add the chicken and mix well. Cover with foil and let rest for as long as you can. If you don't have time, don't worry (I didn't).

  2. Preheat the oven to 150C and cook the chicken for 15 minutes. Then turn it down to 110C and cook for 2,5 hours.

  3. Shred the chicken using two forks.

Spinach Pancakes

  1. Defrost the spinach and squeeze out the water (save it). Whisk or blend the spinach, eggs, milk, spinach water and flour. Season with salt and pepper. Let it rest for 30 minutes

  2. Place a large nonstick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.

Mustard Viniagrette

  1. Mix all ingredients except the olive oil in a bowl. Mix in the oil slowly in a steady stream. Season to taste


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