Pancakes and weekends go together perfectly, but what if there was a way to make them healthier? Jamie Oliver packs these with spinach to give them a vibrant green colour – and a bit more nutritional value.
Ingredients
Serves: 6
- 1 ripe avocado
- 350g ripe mixed-colour cherry tomatoes
- 100g baby spinach
- 3 spring onions
- 1/2 a bunch of fresh coriander (15g)
- 1 lime (juiced – plus more wedges for serving, if you like)
- Extra virgin olive oil
- 1 large egg
- 1 mug of self-raising flour
- 1 mug of semi-skimmed milk
- Olive oil
- 300g cottage cheese
- Hot chilli sauce
- Sea salt and black pepper
Nutritional value per serving:
- Energy 331kcal
- Fat 13.3g
- Sat Fat 4g
- Protein 13.5g
- Carbs 42.3g
- Sugars 6.3g
- Salt 1.2g
- Fibre 3g
Method
- 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.
- 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.
- 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.
