Spinach pancakes

Serves 2  |  20 min  |  Medium


All our Finnish friends can agree on the fact that this might be one of the most traditional meals ever served in our schools. But that doesn't mean it's boring. 

Spinach pancakes happen to be one of the first meals that got me interested in vegetarian food. I remember being at home and thinking of the spinach pancakes that we used to get at school and how much I liked them, and I wondered how hard it would be to make them myself. Turns out they're not hard - au contraire, they're actually very easy to make.

There's a saying in Swedish - "Lätt som en plätt", literally meaning: Easy as (making) a pancake.

Back to the recipe - I used frozen but you can just as well use fresh spinach, but in that case I would say that you should double the amount of spinach.

That being said, I've never used fresh spinach in this recipe so I'm not entirely sure. 

Also, feel free to experiment with the spices, I didn't use anything except the traditional salt and pepper, but that was just because I was hungry and didn't have time, but next time I'm gonna use garlic, chop some onions into the mix and add fresh herbs like basil or cilantro.

This is an easy everyday meal that will keep you happy and satisfied, and is filled with healthy proteins, is low in fat and has a lot of iron in it. You know, I think Popeye really knows what he's talking about.

Love,
Lotta


  • 3 eggs

  • 2 dl flour

  • 4 dl plant milk

  • 100 grams of frozen spinach

  • salt & pepper

  1. Mix all the ingredients in a bowl, keep whisking until the mixture is even and smooth
  2. Pour the mixture into a frying pan, one pancake at a time using a ladle
  3. Fry the pancakes on medium heat for 2-3 minutes on both sides
  4. Serve immediately and garnish with lingonberries
  5. Enjoy!