Savoury spinach feta pancakes make a great low carb breakfast and and are a healthy light lunch too.
Spinach and feta make a great flavour combination and can be served as a pancake filling. Here, I wanted to try something different and use these ingredients as part of the pancake batter to make a hearty vegetarian breakfast. You could add chopped ham or bacon to these if you wanted though. No judgement from me, as the husband is a meat eater. It takes all of us to make a beautiful colourful world!
Spinach is a great vegetable to use in low carb recipes as it is also high in insoluble fibre, as well as being low in carbs. A vegetable packed full of nutrients with high levels of vitamin C, vitamin K, folic acid, iron and calcium, it’s a great vegetable to start your day with.
Fresh spinach was chopped, added some spring onions and fresh garlic for flavour. Firm Feta cheese was added ensuring that the pancake kept its shape and did not spread over the pan. Almond flour was use to bind the spinach pancake mixture.
These savoury spinach pancakes were devoured straight from the pan but you could serve these with some eggs or perhaps melted butter with a sprinkling of Parmesan cheese too. Try a couple for lunch with a side salad as I can testify that they are also delicious cold as well as warm. I spent the day snacking on the spinach feta pancake leftovers, and as they are only 2g net carbs each, I had no snacking shame! Not that I normally do with all the recipe tasting!
Other Pancake Recipes
Spinach Feta Pancakes
- 2 eggs
- 1 cup spinach, fresh chopped
- ½ cup Feta cheese crumbled
- 2 spring onions chopped
- 1 garlic clove chopped
- 1 cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg optional but delicious!
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 2 tablespoons butter, unsalted for frying
- In a bowl, whisk the eggs until frothy.
- Add the almond flour, baking powder and water and whisk until smooth.
- Add the spinach, spring onions, garlic, Feta cheese and stir well.
- Season with the nutmeg, salt and pepper.
- Heat the butter in a frying pan on a medium heat and spoon a few tablespoons of batter into the pan. Use your spatula or spoon to smooth the mixture out into a pancake circle.
- Cook on each side until golden brown. When bubbles are coming through the batter, that’s the time to flip them over.
The information shown is an estimate provided by an online nutrition calculator.