Dutch Green Pannenkoek A nutrient-dense twist on the classic Netherlands pancake.

MODERN DUTCH KITCHEN

Dutch Green Pannenkoek

A nutrient-dense twist on the classic Netherlands pancake.

⏱ Prep: 10 min

🔥 Cook: 15 min

🥬 Focus: Iron & Magnesium

Ingredients (Serves 2):

• 🥞 150g Spelt Flour (for a nutty flavor and more fiber).
• 🌿 100g Fresh Baby Spinach (finely blended).
• 🥛 250ml Oat Milk (unsweetened).
• 🥚 2 Organic Eggs.
• 🎃 20g Pumpkin Seeds (for a crunchy zinc-rich topping).
• 🥥 1 tsp Coconut Oil (for the pan).
• 🧂 A pinch of sea salt and black pepper.

Detailed Preparation:

1. The Green Base: Place the fresh spinach and oat milk in a blender. Pulse until the liquid is vibrant green and completely smooth.
2. The Batter: In a large bowl, whisk the eggs with the green liquid. Gradually add the spelt flour, salt, and pepper. Mix until you have a thin, pourable batter.
3. The Sizzle: Heat a large non-stick pan with a tiny bit of coconut oil. Pour a thin layer of batter, tilting the pan to cover the surface (Dutch pancakes are larger and thinner than American ones).
4. The Crunch: Sprinkle the pumpkin seeds over the wet batter before flipping. Cook for 2-3 minutes on each side until slightly golden.
5. The Finish: Roll the pancake and serve with a dollop of goat cheese or fresh radishes for an authentic modern Dutch experience.

🔬 Why it works (Vita Verde Fact):

The high Vitamin C content in spinach enhances the absorption of non-heme iron from the spelt flour. Adding pumpkin seeds provides healthy fatty acids, ensuring a stable release of energy without insulin spikes.

Sources: Dutch Food Authority (Voedingscentrum) | Wageningen Life Sciences Research 2026.