Steamed nutmeg spinach with banana pancakes

By • January 23, 2014 0 Comments

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Author Notes: The spinach part, I have invented myself, so I guess that is the real recipe here. My intention – to inspire to make it simple – because simple makes it so easy to incorporate to other dishes!
I eat the spinach part of this dish about 4 times a week, I sometimes swap the pancakes for a simple fried egg (1 beaten egg on a hot pan with coconut oil – nothing else!), or have it for lunch with smoked salmon and homemade hummus.
No other dish can make me eat this much dark, leafy winter greens. It does wonders for your digestion and gives you rosy cheeks to go.
The pancake recipe I found on the internet about a year ago – hence it is not my own.
I added cardamom and vanilla sugar and changed butter to coconut oil. (
Christina Busk Marner


Serves 1-2

Steamed nutmeg spinach

  • As much fresh spinach as you can eat – and be aware – it shrinks A LOT
  • Freshly grated nutmeg
  • Oil
  1. Put a saucepan on the stove and turn on heat to medium. Rinse the spinach in a colander (strainer), shake of the water loosely, but do not dry completely. Add the slightly wet spinach to the saucepan, grate the nutmeg over (to your taste) – put on lid and cook/steam until the spinach has collapsed.
  2. TIP: If you do not have fresh spinach, frozen spinach works well too (and where I live is easier to get in an organic version!) – add the frozen spinach to your saucepan (low heat), grate nutmeg over and put on lid – eat when defrosted and warmed up. When you use frozen spinach, prepare the spinach before the pancakes and they will be ready at the same time!

Banana pancakes

  • 1 Ripe banana
  • 1 Egg
  • 1 teaspoon Blue poppy seeds
  • Cardamom – to your taste
  • Cinnamon – to your taste
  • Vanilla sugar - to your taste
  • 1-3 tablespoons Fine whole grain rice flour or buckwheat flour – amount depending on size of egg and banana
  • Coconut oil
  1. Mash the banana in a bowl with a fork, stir in the egg (still using your fork), and add the blue poppy seeds, cardamom, cinnamon and vanilla sugar. Add flour to reach adequate texture – a little thick, but not too thick. Melt the coconut oil in a frying pan and bake pancakes – about 8-10 cm diameter.
  2. Serve pancakes and spinach on a plate - when the spinach has cooled just a bit drizzle it with an essential oil of your taste and enjoy with nuts on the side.

More Great Recipes: Vegetables|Breakfast & Brunch|Pancakes|Bananas