Popeye Pancakes

I grew up watching Popeye the Sailor Man and all things spinach could only be related to him, and his crazy cool biceps! Obviously, like most kids, I didn’t enjoy eating greens when I was much younger, but experimenting with different ways to incorporate greens into our meals has lead to some very interesting possibilities like these pancakes. Adding greens to food this way makes it much more exciting and enjoyable, and not so much a prescription that has to be fulfilled.

Ingredients

For the pancake batter

• 1/2 cup buckwheat flour

• 1/3 cup rolled oats

• 1/4 cup almonds

• 1/2 tsp garlic powder

• 1/4 tsp baking powder

• 1 cup fresh spinach

• 2 eggs

• 1 cup milk

• Pinch of salt

• Knob of butter to grease the pan

For the topping

• 1 cup mushrooms

• 1 medium white onion, sliced

• 1 bird’s eye chilli

• Handful coriander leaves, chopped

• 1/4 tsp turmeric powder

• 1 tbsp olive oil

• Salt to taste

Method of Preparation

1. For the batter - Blend together the buckwheat flour + rolled oats + almonds. To this add the remaining ingredients for the batter (except the butter) and blend. Transfer to a bowl, and set aside. Let it rest for 5-10 minutes before making the pancakes.

2. For the topping - heat oil in a pan. Add the onion + chilli and sauté for a minute. Add salt and continue to sauté till the onions turn slightly golden. Add the mushrooms and sauté for another minute. Add the turmeric powder and cook till the mushrooms are done. Add the coriander leaves and turn off the heat.

3. For the pancakes - heat a non-stick pan. Add a knob of butter and use a kitchen towel to spread the butter out evenly. Use a 1/4 cup measure to spoon batter into the pan. Cover and cook till bubbles surface on the pancake. Remove the lid, flip the pancake and cook for 30 seconds to a minute. Transfer the pancake to a plate, and repeat till all the batter is used up.

4. Stack the pancakes up on plates and top with the mushrooms. Enjoy while it’s hot!