These spinach feta savory pancakes make a great low carb breakfast for those with a savory palate. They also make a healthy light lunch.
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Spinach and feta make a great flavor combination and can be served as a pancake filling. Here, I wanted to try something different and use these ingredients as part of the pancake batter to make a hearty vegetarian breakfast. You could add chopped ham or bacon to these if you wanted though.
Whilst out shopping I came across a bag of pre-packed baby spinach leaves. This may not be anything out of the ordinary for you, but here in St Lucia the spinach we normally see for sale in the supermarket is locally grown and a bit of an acquired taste. To me, it’s a bit “earthy” and I have had to turn to frozen spinach for my spinach needs. This pre-packed bag was an exciting find and I rushed to the checkout, not daring to ask how much it cost.
Spinach in Pancakes?
Spinach is a great vegetable to use in low carb recipes as it is also high in insoluble fiber, as well as being low in carbs. A vegetable packed full of nutrients with high levels of vitamin C, vitamin K, folic acid, iron, and calcium, it’s a great vegetable to start your day with. So, a morning spinach feta pancake was born!
I chopped up the fresh spinach, added some spring onions and fresh garlic for flavor. Feta cheese was added as it is firm when cooked, ensuring that the pancake kept its shape and did not spread over the pan. Although I tend to use coconut flour in my sweet pancakes, I reached for a bag of almond flour. Almond flour has a slight edge over coconut flour for savory recipes.
We ate these spinach feta savory pancakes plain, just out the pan, but you could serve these with some eggs or perhaps melted butter with a sprinkling of Parmesan cheese too. Try a couple for lunch with a side salad as I can testify that they are also delicious cold as well as warm. I spent the day snacking on the spinach feta pancake leftovers, and as they are only 2g net carbs each, I had no snacking shame!
Want to try a Savory Waffle? How about these Broccoli Cheddar Low Carb Keto Waffles!
Prefer the sweet side of breakfast? How about Cinnamon Roll Waffles or Keto Buttermilk Pancakes?
Ingredients
- 2 Eggs
- 1 cup Almond Flour
- ½ teaspoon Baking powder
- ¼ cup water
- 1 cup Spinach, fresh chopped
- 2 Spring onions chopped
- 1 Garlic Clove Peeled & chopped
- ½ cup Feta cheese crumbled
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Butter, unsalted
Instructions
- In a bowl, whisk the eggs until frothy.
- Add the almond flour, baking powder and water and whisk until smooth.
- Add the spinach, spring onions, garlic, Feta cheese and stir well.
- Season with the nutmeg, salt and pepper.
- Heat the butter in a frying pan on a medium heat and spoon a few tablespoons of batter into the pan. Use your spatula or spoon to smooth the mixture out into a pancake circle.
- Cook on each side until golden brown. When bubbles are coming through the batter, that’s the time to flip them over.
- Eat and enjoy!
Notes
Nutrition
LouAnne Kapura says
These look delicious! Can't wait to try them.
Cindy Middleton says
Looks yummy!
Debbie says
Loved these. So easy to make and tasty. I replaced the nutmeg with garam masala and added chilli to spice them up. A great replacement for carbs. These will be a firm favourite for us. Thank you
conda tetkowski says
Can I use just regular flour?
Taryn says
I think wheat flour would work but I have not tested it.
Chris Waite says
Made these this morning for the first time, came out well. Will make again. I will more than likely add some chilli next time.
Jos says
This has become one of my favorite go to breakfast recipes. It’s delicious and it leaves me feeling satisfied all morning.
Josie says
These were delicious and filling. I had some tziki that I used as a topping and they were so good!!
Jen says
Turned out great; will definitely be making again!
Rebecca F. says
My daughter cant do almonds what would the measurements be for coconut flour? I'm still new to learning all this.
Taryn says
It is not easy to sub coconut flour for almond flour. I'd suggest using sunflower seed flour instead. That can used 1:1 in place of almond flour.
Karen says
Hi, do you think these would freeze well?
Taryn says
I think so but I haven't tried. If you do please let me know how they turn out!
Meg says
I love this recipe! I am lectin-free, and every ingredient here is compliant (except the butter, so I use grass-fed ghee) I make the recipe every Sunday morning and eat it for a couple of days into the week. I did modify the way it’s cooked, however, and it’s a breeze now (I used to struggle with flipping them) I use my cast iron skillet, melt the 2 tablespoons of ghee over medium heat, and then make one large pancake, filling the skillet. I turn the oven on to low broil, and a little before I would have flipped it, I put the whole skillet under the broiler for about 3 minutes (the bottom keeps cooking in the oven) Then I cut it into wedges. Delicious and satisfying! Thank you for such an easy and tasty recipe!
Lesa says
Great idea! What size cast iron did you use?
Reshma says
This worked really well. Thank you. I just put everything in food processor gave it a blitz and straight to pan . Quick easy n yummy
Joanne says
Good morning... From the UK here.. I love your recipes.. This morning I tried them spinach feta pancakes.. They Are amazing!!.. My partner and kids loved it. I only recently started on low carb & ketone diet..you have brightened my day Thank you. Joanne
Deborah Bethay says
I loved the pancakes but the recipe mentions water and I did need to add some. How much did you add?
Taryn says
1/4 cup. Sorry for the typo! I'm going to edit it now. Glad you liked them! 🙂
Linda Gifford says
There is no water listed in the ingredient list yet in the instructions it says to mix in water. How much water is used?
Taryn says
1/4 cup, sorry for the typo!
Carol Lettington says
what does THM S stand for???
Taryn says
Trim Healthy Mama Satisfying. It is a term in that eating plan. It is basically low carb.