Spinach pancakes with avocado, feta-style cheese and honey
From the foundersAlexander Eriksson·Founder & CEO
Thin, protein-rich spinach pancakes topped with sliced avocado, crumbled salty white cheese and a subtle sweetness from drizzled honey.
Ingredients
2 servings
- 65 gbaby spinach
- 4 steggs
- 250 gcottage cheese (low-fat 1.5%)
- 1 dlplain flour
- 1 mskbutter & rapeseed oil spread, salted
- 1.5 stavocado
- 60 gfeta-style white cheese, whole block
- 1 mskhoney
- 0.5 stlemon (juice)
- 2 krmsalt
How to make it
- 1
Blend the spinach, eggs, cottage cheese, plain flour and salt in a blender to a completely smooth, pale green batter.
- 2
Heat a little fat in a frying pan over medium heat and cook thin pancakes, about 2 minutes per side.
- 3
Meanwhile, slice the avocado and squeeze over a little lemon juice so it keeps its colour.
- 4
Crumble the white cheese into a small bowl.
- 5
Fold the pancakes and top with avocado slices and crumbled cheese, then drizzle over honey just before serving.
Kitchen tips
- Let the batter rest for 5 minutes before cooking so the flour binds better.
- Use a non-stick pan to make flipping easier without extra fat.
AI-generated content. Always verify ingredients and allergen information yourself.
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