How To Make Spinach Pancakes with Harissa Yogurt & Poached Eggs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 1/4 cup chopped green onions
- 1 cup Greek yogurt
- 2 tbsp harissa paste
- 1 tbsp lemon juice
- 4 large eggs, poached
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
-
In a large bowl, combine the chopped spinach, flour, baking powder, and salt.
-
In a separate bowl, whisk together the milk and eggs. Pour the wet mixture into the spinach mixture and stir until well combined.
-
Heat a non-stick pan over medium heat. Pour 1/4 cup of the pancake batter onto the pan for each pancake. Cook for 2-3 minutes on each side, until golden brown.
-
In a small bowl, mix together the Greek yogurt, harissa paste, and lemon juice until well combined. Set aside.
-
To poach the eggs, bring a large pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for 2-3 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
-
To serve, place a spinach pancake on each plate. Top with a dollop of harissa yogurt, a poached egg, salt, and pepper. Garnish with fresh cilantro.
-
Enjoy these delicious spinach pancakes with harissa yogurt & poached eggs!
Nutrition
- Calories : 290kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 233mg
- Sodium : 543mg
- Total Carbohydrates : 38g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 17g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
