Spinach & Halloumi Pancakes
A savoury option for a Pancake Day or a quick vegetarian dinner.
Breakfast & Brunch
Spinach Herb Mix
frozen leaf spinach
leaves picked, minced
sliced or diced
Lovegrass Teff Pancake Mix
or plant-based alternative
Mint Yogurt Sauce
Make Pancake Mix
Combine pancake mix and milk in a bowl.
Stir to combine and set aside for at least three minutes.
Make Spinach Filling
In a small non-stick pan, add the frozen spinach.
Cover and cook on low until thawed.
Uncover, add chives and cook until mixture is dry.
Stir in coriander and garlic butter.
Keep warm until ready to fill the pancakes.
In a large, non-stick pan, add olive oil and heat to medium-high.
Add halloumi and cook halloumi until light brown.
Add cooked halloumi to the spinach mix to keep warm.
In the same large, non-stick pan as you made the halloumi in (saves on washing up), heat a bit of vegetable oil to medium-high.
Add pancake mix and cook until bubbly and edges are dry. Flip pancake and cook on other side.
Pile the pancake with spinach and halloumi mix.
Drizzle over yogurt sauce and serve.
Repeat until all pancakes are made.