Spinach and cheese pancakes

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  • Total Time: 25 minutes
  •  Yield: 8 medium pancakes
  •  Diet: Vegetarian

An easy and delicious recipe for spinach and cheese pancakes, perfect for light dinners and vegetarian meals.

Ingredients

  • 2 cups of fresh spinach
  • 2 eggs
  • ½ cup of grated cheese (panela, mozzarella or low-fat manchego)
  • ¼ cup whole wheat breadcrumbs or oat flour
  • 1 crushed garlic clove (optional)
  • 2 tablespoons of diced onion
  • Salt and pepper to taste
  • Olive oil (just a little for frying)

Instructions

  1. Sauté the onion and garlic in a pan with a little oil for 1 minute.
  2. Add the spinach and cook until wilted (2-3 minutes). Remove from heat and let cool.
  3. In a bowl, beat the eggs and mix with the spinach, cheese, breadcrumbs, salt and pepper.
  4. Form small pancakes with the mixture using your hands.
  5. Cook the pancakes in a non-stick pan with a little oil, browning them for 2-3 minutes on each side.

Notes

  • For a vegan version, substitute the eggs with flaxseed and use plant-based cheese.
  • You can bake them at 180°C for 15 minutes for a lighter version.
  • Make sure to drain the spinach well if you are using frozen spinach.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main course
  • Method: Fry
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 pancake
  • Calories: 90 kcal
  • Sugar: 1 g
  • Sodium: 180 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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