Spinach and Sweetcorn Pancakes

Spinach and Sweetcorn Pancakes

Looking for a savoury twist on your traditional pancake routine? These Fluffy Spinach and Sweetcorn Pancakes are the perfect balance of hearty, wholesome, and delicious. Packed with vibrant green spinach and sweet bursts of corn, these golden delights are light, airy, and incredibly satisfying. Whether you’re planning a lazy weekend brunch or a quick weeknight dinner, this easy, veggie-packed recipe will become a fast favourite – especially when topped with poached eggs, avocado, and a fresh salad. Best of all? They’re as nutritious as they are tasty.

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Method

Mix the Flour, Baking Powder and Bicarbonate of Soda in a bowl.

In another bowl, whisk together the yoghurt, milk egg and oil.

Chop the spinach until it is finely chopped (or blend in a mini chopper)

Add the egg mixture into the dry ingredients along with the spinach and sweetcorn

Brush olive oil over a large frying pan over a medium heat. Drop spoonfuls of the batter into the pan, spreading to make 4 pancakes. Cook the pancakes until bubbles form on the surface – about 1-2 minutes – then flip over and cook on the other side for another 1-2 minutes or until golden. Repeat to use up the remaining batter

Enjoy!

🍽️ Kate’s Top Tip: Serve with poached eggs, avocado, tomato, rocket or watercress salad (green Tabasco goes really well if you like a little kick!)

Fluffy Spinach and Sweetcorn Pancakes

Loved This Recipe? Let Me Know!
If you try this recipe, I’d love to hear how it turned out! Share your creations over on Instagram at @katewallnutrition. Don’t forget to use the hashtag #KateWallNutrition so I can see your posts.

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