Skip to contentSpinach and cheese pancakes
- 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)
- 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: 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
