Pancakes and weekends go together perfectly, but what if there was a way to make them healthier? Jamie Oliver packs these ones with spinach to give them a vibrant green colour – and a bit more nutritional value.
Serve them with a fried egg on top for an extra-special bonus.
Ingredients (Serves 6)
1 ripe avocado350g ripe mixed-colour cherry tomatoes100g baby spinach3 spring onions1/2 a bunch of fresh coriander (15g)1 lime (juiced – plus more wedges for serving, if you like)Extra virgin olive oil1 large egg1 mug of self-raising flour1 mug of semi-skimmed milkOlive oil300g cottage cheeseHot chilli sauceSea salt and black pepper
Nutritional value per serving:Energy 331kcalFat 13.3gSat Fat 4gProtein 13.5gCarbs 42.3gSugars 6.3gSalt 1.2gFibre 3g
1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with one tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.
3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Meat-Free Meals airs on Channel 4 this September. Veg by Jamie Oliver, photography by David Loftus and Paul Stuart, is published by Penguin Random House © Jamie Oliver Enterprises Ltd (2019 Veg) on August 22, priced £26.