Easy PEAsy Spinach Pancakes

Anything this green has to be full of goodness right? 

These pancakes work for everyone, from grownups on a health kick to weaning babies and picky toddlers (tell them they're green because they're made with dragon eggs...obviously) Made with store cupboard and freezer ingredients, they are the perfect pre-payday supper.

Ingredients

  • 125g plain flour
  • 3 tsp baking powder
  • 200g frozen chopped spinach, defrosted
  • 2 medium eggs
  • 25g butter or other spread (melted)
  • 125ml milk 
  • 1 tbsp chopped fresh mint OR 1 tsp mint sauce
  • 100g frozen peas
  • Glug of olive oil

Makes enough for 2 adults and 2 children

Put the peas in a bowl and pour over enough boiling water to cover.

Mix the flour and baking powder in a bowl. Make a well in the center and add the spinach, mint (fresh or sauce), eggs, butter and milk and whisk to form a smooth batter.

Drain the peas.

 Spinach and pea pancake cooking

Spinach and pea pancake cooking

Heat the oil in a non stick frying pan and ladle small dollops of the batter into the pan. Drop a few peas into the batter. You'll have to cook these in batches as the mixture will spread.

Once bubbles have formed on the top of the pancake wait for 30 seconds and then flip it over and cook for a further minute.

The batter will keep till the next day if you don't eat them all at once, but the pancakes won't be as light and bubbly.

You can freeze these too. Just lay them on a sheet of baking paper on a tray in the freezer. Let them defrost in the fridge and then stick them in the oven on 180 degrees for ten minutes to reheat and crisp a little. They wont be quite as good, but are perfect for a quick healthy kids meal.

For babies and toddlers, serve with a dollop of yogurt and chopped cucumber. For grownups, this works brilliantly with a spicy tomato relish, or a raw red onion and tomato salsa. Add some chunky sweet potato wedges too.
 

 Spinach and pea pancake stack

Spinach and pea pancake stack