Incorporating greens into your breakfast is a great way to ensure you’ll meet your daily quota of the good stuff. Some of our favourite ways include enjoying wilted baby spinach with poached eggs and smashed avo on toast, bulking up a green brekkie bowl with added protein, or even just throwing a handful into your smoothie for good measure.
Alternatively, you can try a broccoli latte in replacement of your morning coffee, but we’re yet to get on board with that and much prefer something a little more appetizing, which is why this pancake recipe really caught our eye!
It’s straight from the pages of Donna Hay’s 100th (and final) magazine issue and not only is it full of flavour, it boasts a number of nutritional benefits, too:
Baby spinach
- Vitamin K, A and C
- Folate
- Magnesium
- Iron
- Low in fat
Peas
- High in fibre and protein
- Helps control blood sugar levels
- Rich in polyphenol antioxidants
Donna Hay’s Spinach & Pea Pancakes
Serves 4
Ingredients
spinach and pea pancakes
1 cup (150g) plain (all-purpose) flour
3 eggs
2 cups (500ml) milk
2 cups (40g) baby spinach leaves
1 cup (140g) frozen peas, thawed and crushed
sea salt and cracked black pepper
1 tablespoon extra virgin olive oil, plus extra to serve
½ cup (125g) goat’s curd
chilli flakes, to serve
snow pea (mange tout) tendrils, to serve*
Method
Place the flour, eggs, milk, spinach, peas, salt and pepper in a blender and blend until smooth.
Heat a medium non-stick frying pan over high heat.
Brush the pan with a little of the oil and add ¹⁄³ cup of the batter, swirling to thinly coat the pan.
Cook for 1–2 minutes or until cooked through. Remove the pancake and repeat with remaining oil and batter. Divide the pancakes between plates. Top with goat’s curd, chilli, peas and snow pea tendrils. Drizzle with extra oil to serve.
*Snow pea tendrils are available at many supermarkets and greengrocers.
Recipe extract from Donna Hay’s 100th Issue + Collector’s Edition. Out now.
Stay tuned to donnahay.com.au!
