Spinach pancakes with garlic

Spinach pancakes with garlic: a savoury recipe with spinach, garlic, quark and oat milk. Moist, well seasoned and quickly made from simple ingredients.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 526 kcal per serving
• Protein: 20 g
• Fat: 16 g
• Carbs: 74 g

Ingredients

• 150 g flour
• 150 ml oat milk
• 150 g spinach
• 2 cloves of garlic
• 1 tbsp soya flour
• 2 tbsp melted butter or ghee
• 150 g quark
• 1 tsp baking powder
• 1 pinch of pepper

Method

You’ll need: frying pan · stick blender · chopping board · knife · spatula

1. Wash the spinach thoroughly, peel the garlic and chop it finely. Have the quark and the other ingredients ready.
2. Blend the spinach finely with the oat milk, soya flour and quark. Stir in the flour, baking powder and pepper until you have a smooth batter.
3. Add the garlic and melted butter to the batter and fold in briefly. Leave the batter to rest for a few minutes.
4. Gently heat a little olive oil, ghee or clarified butter in a frying pan. Add the batter in portions and cook over a medium heat.
5. Flip the pancakes as soon as the surface starts to set. Cook both sides until golden green so they stay moist inside.
6. Serve hot, topped with a little quark, fresh pepper or a few spinach leaves if you like.

Good to know

Savoury pancakes can be simple. These ones are soft, well seasoned and just right when you want something warm on your plate without much effort.

Swaps

Quark → skyr (more protein, often a little less fat); oat milk → unsweetened cow's milk or soya milk (more protein with soya milk); flour → wholemeal spelt flour (more fibre); clarified butter → olive oil or ghee (olive oil has mainly unsaturated fats)

Allergens

Contains gluten, milk and soya; usually well suited to children if the garlic is used sparingly, and fine during pregnancy with fresh, well-washed ingredients and pasteurised quark.