Spinach Pancakes

I thought to prepare one of the dishes that I love eating for breakfast, but in savory version. This recipe is very simple and quick to make, it can be made with many ingredients and dressing, so I love to prepare it often and in different ways.

Today, for example, I have chosen to use spinach: a food with laxative and anti-inflammatory properties, which is very good for the heart and strengthens the immune system. Many people do not like spinach, but if you prepare them in this way they reach a perfect flavour and consistency. I added some leeks and green olives, which make the batter super tasty!

They are always perfect for a light lunch and calm down your hunger, and, why not, even for breakfast!


Prep 15 mins | Cook 20 mins | Total 35 mins | Serves 2

The recipe

  • 130 g Wholemeal Spelt Flour
  • 180 ml sugar free soy milk
  • 30 g fresh spinach
  • 20 g pitted green olives
  • 1 leek
  • ½ table spoon apple vinegar
  • ½ tea spoon baking soda
  • Some extra virgin olive oil
  • A pinch of salt


  1. In a bowl, place the flour and baking soda.
  2. Pour the milk and vinegar little by little, stirring well with a whisk and avoiding to form lumps, until you get a dense, smooth and homogeneous batter.
  3. Cut the olives into thin slices, then roughly chop the leek and spinach.
  4. In the batter, add the olives, leek and spinach and mix, then season with salt to taste.
  5. In a frying pan, heat a little oil and pour half a batter with the help of a ladle, spreading it well on the pan surface.
  6. Cook for about 4 minutes on each side or until the pancakes are golden brown.
  7. Serve them.

My advices:

  •  Serve with seasonal salad.
  • Add or replace vegetables with the ones you prefer


Arbonne transforms lives through pure, botanically based ingredients in scientifically tested products; a pure, healthy lifestyle; and the pure joy of helping others.

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