Recipe description
July 8, 2026
Spinach potato pancakes
Spinach potato pancakes support gentle digestion and fiber diversity.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from spinach and potatoes supports steady digestion.
- Includes leafy greens and vegetables for dietary diversity.
- Light pan-frying keeps fat content reasonable while adding flavor.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Spinach
2
cup
Potato
2
piece
Flour
0.5
cup
Egg
1
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Wash and chop the spinach leaves finely.
2
Peel and grate the potatoes into a bowl.
3
In a mixing bowl, combine chopped spinach, grated potatoes, flour, egg, salt, and black pepper.
4
Mix until well combined into a batter.
5
Heat olive oil in a skillet over medium heat.
6
Spoon the batter into the skillet to form pancakes, cooking until golden brown on each side.
7
Remove from skillet and serve hot with your choice of toppings.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
10 g
Protein
40 g
Carbohydrates
6 g
Fiber
3 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are spinach potato pancakes?
They’re a simple, pan-fried mixture of mashed potatoes and chopped spinach that makes a warm, veggie-friendly pancake.
Are they suitable for vegetarians or vegans?
They’re suitable for vegetarians; if the recipe uses eggs or dairy, vegan version would need substitutes like flax eggs and dairy-free toppings.
How can I get a crisp exterior without deep-frying?
Use a light coating of oil and cook over medium heat, turning once, until the edges are crisp and golden.
Can I make them gluten-free or dairy-free?
Yes. If you need gluten-free, use a gluten-free binder and/or alternative flour. For dairy-free, skip butter and dairy-containing ingredients, and choose dairy-free binders.
How should I store and reheat leftovers?
Cool, refrigerate within 2 hours; reheat in a skillet over medium heat or in the oven until hot.
How can I increase the fiber content?
Add more spinach or extra vegetables, and serve with high-fiber toppings or sides.
Are these pancakes gluten-free by default?
Not necessarily. It depends on the ingredients used; gluten-free versions are possible with appropriate binders.
What toppings or sides go well with them?
Yogurt sauce, sour cream, tomato salad, or a green salad; applesauce or feta/hummus toppings also work.
Can I freeze the batter or cooked pancakes?
Yes. Cooked pancakes freeze well; batter freezing is not ideal.
Can I customize with cheese or herbs?
Yes. Adding cheese or herbs is fine; keep in mind moisture and binding when adding extra toppings.
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