Spinach Pancakes From Jamie Oliver


Super Spinach Pancakes From Jamie Oliver

March 17, 2020
4 Ratings
Photo by David Loftus
Author Notes

Excerpted ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Food52

  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 6
  • 1 ripe avocado
  • 12 ounces ripe mixed-color cherry tomatoes
  • 3 1/2 ounces baby spinach
  • 3 scallions
  • 1/2 bunch fresh cilantro (½ oz)
  • 1 lime
  • Extra-virgin olive oil
  • 1 large egg
  • 1 cup self-rising flour
  • 1 cup reduced-fat (2%) milk
  • 10 ounces cottage cheese
  • Hot sauce
In This Recipe
  1. Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick 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.
  3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
  4. Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon—whatever you like!

See what other Food52ers are saying.

  • neonkitty
  • Angel
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.

    2 Reviews

    Angel March 17, 2020
    I made this today with a few changes to match what I have in the fridge.

    Instead of spinach, I used kale. I boiled it for about 5 minutes before adding it to the blender to soften it up. I also added garlic powder and salt to the blender mixture to give it more flavor.

    The crepes (bc these are definitely crepes) came out beautifully. I swapped the cottage cheese for spiced sour cream (again, it’s what I had) and I swapped the cilantro and scallions for lightly dressed spring greens which I added to the avocado and tomato mixture.

    Tbh, the end product was more inspired by the original recipe than directly followed, but it looked identical visually and was delicious. I recommend making it with whatever changes make the most sense to you! The flavor profile is very forgiving!
    neonkitty February 23, 2020
    The moment I saw the photo of the beautiful green spinach pancake I bolted out of bed and ran into the kitchen to re-create it.
    I used egg substitute powder and oat milk to make it vegan and threw in some pepper flakes for fun. The end result was heavenly and made all bellies very, very happy.