Spinach and Egg Pancakes

This is a favorite of Manzabar’s and mine. It is a recipe that goes good with a nice salsa to top off the pancakes. It roughly makes six regular pancakes altogether. This is similar to a recipe in a low carb cookbook but I added some extra goodies.

Spinach and Egg Pancakes


  • 8 oz spinach
  • 1 small leek
  • a few sprigs of parsley
  • 3 large eggs
  • 1/2 cup flour
  • oil for cooking
  • 1/2 cup parmesan cheese
  • salt, black pepper and nutmeg for taste
  • 3 tbsp water

  1. Chop or finely shred the parsley, leek, and spinach. Add eggs and seasonings to the chopped vegetables. Blend in the flour, cheese, and add in the water. Leave to stand for about 20 minutes.
  2. Cook pancake mix in a lightly oiled frying pan. Cook until golden brown underneath then flip and lightly cook on the other side.
  3. When removing the pancakes and drain on kitchen towel and keep warm until finished with mixture.

Related Posts

2 thoughts on “Spinach and Egg Pancakes

  1. These pancakes are intended to be slathered in fresh, home-made salsa; though care should be taken when preparing the salsa to make sure it is not too hot. Alternatively, you can use store bought salsa and while it won’t have the same flavor; depending upon your tastes that could be a good thing. 🙂

Comments are closed.