300 g boiled and well squeezed spinach
4 tablespoons whole-wheat flour
1/2 teaspoon turmeric
1/2 teaspoon crushed fennel seeds
1 pinch chili powder
Time: 20 minutes
In a high-sided bowl, mix with an immersion blender the spinach with the flour and spices. Add the egg last and incorporate it into the mixture. Salt to your taste.
Heat a drizzle of oil in a nonstick skillet and, when hot, add the mixture one tablespoon at a time. Brown on one side for a couple of minutes and then turn gently with a spatula to brown the other side.
Continue until finishing the mixture.
I served the pancakes as a single dish with quinoa, grilled eggplant and tomato salad.
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