Natasha Corrett’s Green Pancakes

by Joshua Calton-Weekes |

Preparation Time

10 minutes


Two children


  • 2 tbsp olive oil

  • 1⁄3 tsp ground cumin

  • 1⁄4 courgette, grated

  • 2 broccoli florets, finely chopped

  • 50g spinach

  • 2 tbsp water

  • 3 level tbsp self-raising flour (gluten-free or wheat)

  • 1 tsp baking powder

  • 1 tbsp store-brought pesto

  • 1 egg

"I love pancakes – they are quick and simple to make even with a toddler hanging from your leg! Introducing greens into a food they already love is also a wonderful way to add more veg to their repertoire, and these are great for the whole family. You can pretty much use any vegetables to make different flavours too. If you batch cook these and freeze, you can just pop them into the toaster while still frozen to heat up." - Natasha Corrett

1. In a frying pan, add 1 tablespoon of the olive oil, the cumin, courgette and broccoli and cook for 2–3 minutes.

2. Add the spinach and water and continue to cook until the vegetables are soft.

3. Take off the heat and put into a blender with the flour, baking powder, pesto and egg and blend until smooth.

4. Using the same frying pan, add the other tablespoon of olive oil to the pan and bring to a medium to high heat. Spoon heaped tablespoons of the mixture into the hot pan and leave to cook for 1–2 minutes until golden on one side, then flip and cook on the other side. Keep warm while you repeat until all the mixture is finished.

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