12/10/2026
The five-ingredients breakfast I swear by
nutrition
- Blend the eggs, oats, spinach, milk, baking powder and salt until smooth and bright green.
- Let the batter rest for five minutes. It’ll thicken slightly as the oats absorb the liquid.
- Heat a little butter or oil in a non-stick pan over medium heat.
- Pour small rounds of batter and cook two to three minutes per side, until golden and set through.
- Serve warm, with whatever you’d put on a regular pancake. A dollop of yoghurt and something sweet (compote, honey, berries) rounds it out nicely.
Method
Makes about 8 small pancakes
Spinach Pancakes
Ingredients:
- 2 large eggs
- 1 cup rolled oats
- 1 large handful fresh spinach
- 1/2 cup milk (dairy or plant-based)
- 1/2 tsp baking powder
- Pinch of salt
- Butter or oil, for the pan
Most mornings don’t need to be complicated. They need to hold you until lunch without a crash at 11am, and spinach pancakes do that better than almost anything else on the breakfast rotation.
The trick is blending the greens straight into the batter instead of serving them on the side, so you get the iron and fibre without anyone having to “like” spinach. The eggs bring protein, the oats bring slow-release carbs, and the whole thing comes together in one blender jug and one pan. No separate bowls, no bitter aftertaste, no kids (or clients) pushing anything to the edge of the plate.
I usually recommend these on the mornings you’ve got a full day ahead and know a 10am biscuit craving would otherwise take you out.
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