Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Spinach and Feta Savory Pancakes

By Wes Ellis1 min read
A stack of green spinach pancakes topped with sour cream and cherry tomatoes, with eggs, spinach and milk on a wooden table.
Recipe card
Servings
4
Prep
10 minutes
Cook
10 to 15 minutes
Method
Skillet
Heat
Medium-low heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 3 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Squeeze the spinach dry, or the pancakes steam instead of browning.
  • Go easy on salt. The feta brings plenty.
  • Small pancakes, 2 to 4 minutes a side over medium-low.
  • About 137 calories and roughly 2 g net carbs a serving.
THE RECIPE · SPINACH AND FETA SAVORY PANCAKES

Ingredients

To serve (optional)

You'll need

  • Bowl
  • Whisk or fork
  • Non-stick skillet or griddle
  • Clean kitchen towel, for squeezing the spinach

Directions

  1. Fresh spinach: wilt it briefly in the skillet first. Frozen: thaw it and squeeze out all the water.
  2. Whisk the almond flour, eggs, spinach and feta together. Season with pepper, garlic powder and a little salt.
  3. If the batter's too thick to pour, add a tablespoon of almond milk or water. Let it rest a minute.
  4. Heat a non-stick skillet over medium-low to medium with a little butter or oil.
  5. Spoon in small pancakes. Cook 2 to 4 minutes, until the edges set and the bottom is golden.
  6. Flip carefully and cook the other side through. Repeat with the rest.
  7. Serve hot with a spoonful of Greek yogurt, sour cream or extra feta.
Notes They keep 2 to 3 days in the fridge; reheat in a toaster or skillet so they don't go soft. Roughly 137 calories and 5.5 g protein per serving, give or take.

wesellis.com/blog/spinach-feta-savory-pancakes/

Not every pancake needs syrup. These are closer to a fritter: almond flourBlanched almonds ground very fine. No gluten, so it bakes up tender but needs eggs to hold together. Almond meal is the coarser, grittier cousin.More: Almond Flour Crepes and egg holding together a lot of spinach and salty feta. They work at breakfast, and they work just as well as a light lunch with a salad on the side.

Water is the enemy

Spinach is mostly water, and whatever you don't get out ends up in the batter. Wet batter makes pancakes that steam instead of brown and fall apart when you flip them. With frozen spinach, wring it out in a clean towel until nothing else drips. With fresh, a quick wilt in the pan and a squeeze does the same job.

Tip

Taste a crumb of your feta before you salt anything. Some brands are salty enough that the batter needs none at all.

Keep them small

Almond flour has no gluten, so these hold together on egg alone. Palm-size rounds set faster and survive the flip. Big ones crack in half, and then you've got scrambled spinach.

If spinach and feta is your combination, it shows up again at lunch in Spinach Feta Wraps. Later in this thread, the Pea, Feta and Mint Frittata is the oven version of the same salty, green idea.

LINKED FROM1 note

Keep reading