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Best spinach and cream cheese pancakes

Cream Cheese and Spinach Pancakes

A delicious and nutritious twist on traditional pancakes. Tender and fluffy pancakes are enriched with smooth cream cheese and fresh spinach. They're perfect for brunch, lunch, or a light dinner.
4.14 from 15 votes
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Total Time 35 minutes
Course Snack
Cuisine American
Servings 10

Nutrition

Calories: 100kcalCarbohydrates: 11gProtein: 4.5gFat: 5gSaturated Fat: 2.5gSodium: 130mgFiber: 1gSugar: 1.5g

Ingredients
  

For the pancakes

  • 4 oz plain flour
  • Pinch salt
  • 2 eggs
  • 200 ml milk
  • Small jug of water

For the filling

  • 4 shallots finely chopped
  • 1/2 a red onion finely chopped
  • 2 large bags of spinach
  • Salt pepper and mixed herbs to season
  • Cream cheese

Instructions
 

  • Preheat the oven to about 150oC.
  • For the pancakes, put the flour and salt into a large bowl and make a well in the centre. Crack the eggs into the well and begin to whisk the eggs in with the flour, adding the milk as you whisk. Add a little of the water at a time until you have a batter with a thin, creamy consistency.
  • Brush the bottom of a large frying pan with butter and put on the heat. Add a little of the batter to the pan and tilt the pan to spread all the mixture evenly.
  • Leave it to cook for about 30 seconds, then lift the edges with a spatula to check it is golden. Then toss it in the pan (children will love doing this, although you may end up with a few on the ceiling!) and cook the other side for a few seconds. Slide onto a large plate.
  • When you have used all the batter, put the pancakes into the oven and turn down the temperature. This will keep them warm.
  • For the filling, lightly beat the cream cheese with a little pepper and herbs. Set to one side.
  • Saute the shallots and red onion in a little oil in a pan. Tear the spinach and add with a pinch of salt. Once the spinach has wilted, remove from the heat and add salt, pepper and herbs to taste.
  • Remove the pancakes from the oven and put some of the spinach and onion mix onto each. Top with some of the cream cheese and wrap. Pass them around and enjoy!

Notes

These pancakes with spinach and cheese can be stored in the refrigerator for 4 -5 days. You can also freeze them to extend them up to 1 month.
Keyword gluten free, pancakes, vegetarian
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