Spinach & Tomato Savoury Pancake
Food Checker classification: AMBER or GREEN if salt/butter is omitted
This is a quick and easy savoury pancake made with blended spinach and egg, perfect for a fast breakfast when you want something warm, filling and made from simple pantry ingredients.
Spinach & Tomato Savoury Pancake
Estimated cost $1.74
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 1 large egg
- 1 cup packed baby spinach (about 30g)
- 2 tbsp tomato paste
- 1 cup plain flour
- 1 tsp baking powder (more suitable than baking soda for pancakes)
- ½ tsp salt
- 1 tbsp butter or oil, for cooking
Instructions
- Add the spinach and egg to a blender and blend until smooth and bright green.
- Pour the spinach mixture into a mixing bowl.
- Add the tomato paste, flour, baking powder and salt. Stir until a smooth, pourable batter forms.
- Heat a non-stick pan over medium heat and lightly grease with butter or oil.
- Pour the batter into the pan and spread gently into a pancake shape.
- Cook for 2–3 minutes, until bubbles form and the underside is golden. Flip and cook for another 1–2 minutes.
- Remove from the pan and serve warm.
Notes
Notes & Dietary Swaps
- Gluten-free: Use gluten-free plain flour (such as rice or GF all-purpose flour).
- Dairy-free: Cook with olive oil or plant-based butter.
- Extra protein: Add 1–2 tbsp grated cheese or serve with Greek yoghurt on the side.
- More flavour: Try adding garlic powder, paprika, or dried herbs to the batter.
- Serving idea: Great topped with avocado, feta, or a dollop of yoghurt.
Tried this recipe?Let us know how it was!