Wholemeal spinach and cheddar pancakes

Chunky, cheesy pancakes topped with tomatoes and basil.

Serves

Prep

10 minutes

Cook

10 minutes

Nutritional Information:

Each 203g serving contains (excludes serving suggestion)

KCal: 219
Carbs: 24.0g
Fibre: 5.3g
Protein: 13.0g
Fat: 6.7g
(Medium)
Saturates: 2.3g
(Low)
Sugars: 6.7g
(Low)
Salt: 0.34g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

2 tsp sunflower oil
1 large onion, finely chopped
1 egg, beaten
150ml semi-skimmed milk
100g wholemeal flour
200g frozen spinach, defrosted, excess water removed
50g reduced-fat mature cheddar cheese, finely diced
good pinch white pepper
20 cherry tomatoes, quartered
10g fresh basil, chopped
pinch black pepper

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Method

Step 1

Add 1 tsp of oil to a saucepan over a low to medium heat, then add the onion. Cook for 3-4 minutes, stirring regularly until softened, then remove from the heat.

Step 2

Beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. Next, add the spinach, onion, cheese and pepper then mix.

Step 3

Heat a non-stick pan over a medium to low heat. Add the remaining teaspoon of oil and wipe it around the pan with kitchen paper, before adding ¼ of the mixture. Spread it around the pan with the back of a spoon, about 12-15cm diameter and ½cm thick.

Step 4

Cook for 2-3 minutes, then flip over with a spatula and cook for another minute or two on the other side.Serve topped with fresh tomatoes sprinkled with basil and black pepper.

Recipe tips

Try adding other vegetables to the pancakes such as grated courgette, cooked leeks or mushrooms.
Keep the pancakes warm between two plates, over a saucepan of gently simmering water, until they are all cooked.