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Spinach Pancake With Sunflower Seeds


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  • 1/4 cup olive oil divided
  • 4 green onions chopped
  • 1 package frozen chopped spinach - (10 oz) thawed, and squeezed dry
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or 1 tspn dried dill)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3 eggs beaten
  • 2 tablespoons roasted sunflower seeds
  • Sour cream (optional)
  • Additional dill (optional)


Servings 4


Step 1

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Cook green onions about 5 minutes, until softened. Transfer to a large bowl.

Add spinach, parsley, salt, and pepper to bowl; mix well. Pour in eggs and add sunflowers, mix until thoroughly combined.

Heat remaining tablespoon of oil in skillet. Pour in spinach mixture; flatten with a spatula to level. Cover and cook over medium heat 8 to 10 minutes, until pancake is set. Invert pancake onto a plate. Cut into wedges. Serve hot or at room temperature, with a dollop of sour cream or chopped dill, if desired.

This recipe yields 4 servings.

Carbohydrates: 5 grams
Net Carbs: 2 grams
Fiber: 3 grams
Protein: 7.5 grams
Fat: 20 grams
Calories: 221

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