Spinach Pancakes with Mushrooms

Spinach Pancakes with Mushrooms

Prepare these emerald beauties with no food coloring whatsoever. The spinach will not only add the divine green color, but it will also bring the nutrients: iron, calcium, magnesium and what not. Make a mushroom and onion side and you will get a delicious meal that simply explodes with flavors. Note: This recipe is made with the spinach inside the batter, but you can also prepare slightly thinner pancakes and add the spinach in the mushrooms-onion mix, then wrap the pancakes and fill them with it. Or, another alternative, add the spinach, mushrooms and onions on top of the pancake batter whilst cooking so they will be incorporated inside the pancakes. Experiment and find what suits you best.


2/3 cup all-purpose flour

¼ teaspoon salt

10 ounces fresh spinach

2 eggs

1/3 cup milk

1 tablespoon olive oil

For the filling

1 onion

1 cup mushrooms

1 tablespoons olive oil

salt and ground black pepper


For the filling

Heat a frying pan greased with oil and fry the onion until softened. Add the mushrooms and cook for about 5 minutes. Season with salt and pepper. Set aside.

For the pancakes

Wash the spinach and remove the stems. Pour water in a saucepan and bring to boil. Add the spinach and cook until softened. Drain and let it cool. Squeeze to drain excess water and chop it with a knife. Set aside.

In a mixing bowl, mix the flour, eggs, milk, olive oil, and salt. Add the spinach and stir until the batter is thick and green.

Heat a frying pan over medium heat. Pour ¼ cup measures of the batter and cook until brown. If necessary, press with spatula to flatten the pancakes a little bit. Turn and cook for 1-2 minutes more.