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Spinach pancakes filled with cottage cheese, avocado salad and chilli sauce

Super spinach pancakes

Avocado, tomato, cottage cheese, chilli & coriander

Spinach pancakes filled with cottage cheese, avocado salad and chilli sauce

25 mins

Not Too Tricky

serves 6

About the recipe

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Enjoy!


nutrition per serving

331

Calories


13.3g

Fat


4g

Saturates


6.3g

Sugars


1.2g

Salt


13.5g

Protein


42.3g

Carbs


3g

Fibre


of an adult’s reference intake


Recipe From

Veg

Veg

By Jamie Oliver

Ingredients

1 ripe avocado

350g ripe mixed-colour cherry tomatoes

100g baby spinach

3 spring onions

½ a bunch of fresh coriander (15g)

1 lime

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

Top Tip

Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit.

Method

  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.
  2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
  3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
  5. 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 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
  6. 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.

  • Instead of spinach you could use watercress, rocket, kale, or even a mixture of soft herbs, such as parsley, mint, basil or tarragon, whatever you like!
  • I’ve used cottage cheese here, but mozzarella, halloumi, or a crumbling of feta cheese would all be delicious, too.

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