Spinach And Feta Savoury Pancakes Recipes
SPINACH PANCAKES
Try our Spinach Pancakes recipe for a new taste sensation that may just become a breakfast time staple. Spinach Pancakes contain a tasty blend of eggs, spinach, feta cheese and chopped onion in every bite. Heck, you can even enjoy Spinach Pancakes in the evening, too! We won't try to stop you.
Provided by My Food and Family
Categories Pancakes
Time 30m
Yield Makes 4 servings, 2 pancakes each.
Number Of Ingredients 6
Steps:
- Mix eggs, spinach and onion until well blended.
- Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
- Serve topped with sour cream.
Nutrition Facts : Calories 370, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 465 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SPINACH AND FETA SAVOURY PANCAKES
This super speedy, easy to make savoury pancake can be enjoyed all year round - not just on pancake day! The classic combination of spinach and feta combined with wholemeal flour makes these pancakes healthy and yummy. These quantities made 4 small pancakes but should be quite easy to extrapolate depending on how many you are feeding.
Provided by Megan Gordon
Time 20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- First, put a pan of water on to boil. Add the spinach and cook until wilted, should be around 2-3mins. When the spinach is done, salt to taste, drain, and leave to one side.
- Next, whisk the egg, flour and milk together in a bowl. Either an electric whisk or handheld will be fine. The mixture should be liquidy and smooth.
- Then, melt the butter in a pan. Ladle the batter into the middle of the pan and tilt it so the batter spreads evenly. Cook on each side for around 4 mins.
- Once the pancake is cooked, assemble the spinach on one half, add the pine nuts and crumble feta on top. Fold the pancake over the top and voilà!
SPINACH AND FETA PANCAKE WRAPS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h35m
Yield 16 to 24 wraps
Number Of Ingredients 13
Steps:
- Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.
SAVORY FILLED COTTAGE CHEESE PANCAKES
Savory veggie-filled pancakes for breakfast or any meal. This is my go-to meal when I come home late and don't feel like cooking. Experiment with other veggie, meat, and cheese combinations.
Provided by Linda T
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 1
Number Of Ingredients 13
Steps:
- Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
- Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
- Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 35.7 g, Cholesterol 58.7 mg, Fat 15.1 g, Fiber 5.7 g, Protein 42 g, SaturatedFat 7.7 g, Sodium 1584.6 mg, Sugar 3.7 g
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