Spinach Pancakes
From vainwi 17 years ago
- 20 minutes to make
- Serves 2
A healthy recipe that uses eggless pancake batter. I haven't made this yet, let me know what you think! Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing ©2007.
Ingredients
- For the eggless pancake batter: shopping list
- 1 cup wheat flour shopping list
- 1 teaspoon baking powder shopping list
- 1 pinch salt shopping list
- 1/2 cup soy milk shopping list
- 1/2 cup water shopping list
- 2 tablespoons grapeseed oil shopping list
- oil for frying shopping list
- For the filling: shopping list
- 4 cup fresh spinach shopping list
- 1 tablespoon wheat flour shopping list
- 1/2 cup soy cream/creme fraiche shopping list
- Pinch nutmeg and salt to taste shopping list
- A little soy/gruyere cheese (optional) shopping list
How to make it
- To make the basic eggless batter, mix the batter ingredients and set aside.
- Gently cook the spinach in a saucepan of water until soft.
- Add the flour and stir for 30 seconds, then add the cream, heat and season.
- Heat a little oil in a skillet, pour in the batter and fry the pancakes for 2 minutes on each side.
- Top with 1 tablespoon of filling, roll and place in a baking dish. Sprinkle with soy or Gruyere cheese and broil or bake at 230 C/450 F for a few minutes until the cheese melts. Serve hot.
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