- Total Time:Â 25 minutes
- Â Yield:Â 8 medium pancakes
- Â Diet:Â Vegetarian
An easy and delicious recipe for spinach and cheese pancakes, perfect for light dinners and vegetarian meals.
Ingredients
- 2Â cups of fresh spinach
- 2Â eggs
- ½ cup of grated cheese (panela, mozzarella or low-fat manchego)
- ¼ cup whole wheat breadcrumbs or oat flour
- 1Â crushed garlic clove (optional)
- 2Â tablespoons of diced onion
- Salt and pepper to taste
- Olive oil (just a little for frying)
Instructions
- Sauté the onion and garlic in a pan with a little oil for 1 minute.
- Add the spinach and cook until wilted (2-3 minutes). Remove from heat and let cool.
- In a bowl, beat the eggs and mix with the spinach, cheese, breadcrumbs, salt and pepper.
- Form small pancakes with the mixture using your hands.
- 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:Â 10 minutes
- Cook Time:Â 15 minutes
- Category:Â Main course
- Method:Â Fry
- Cuisine:Â Mexican
Nutrition
- Serving Size:Â 1 pancake
- Calories:Â 90 kcal
- Sugar:Â 1 g
- Sodium:Â 180 mg
- Fat:Â 6 g
- Saturated Fat:Â 2 g
- Unsaturated Fat:Â 3 g
- Trans Fat:Â 0 g
- Carbohydrates:Â 5 g
- Fiber:Â 1 g
- Protein:Â 4 g
- Cholesterol:Â 40 mg