Spinach and Cheese pancakes
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Total time: 20 minutes
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Serves 4
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5.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 tsp - Vegetable oil
1 - Onion, finely chopped
1 - Egg, beaten
150ml - Low fat milk
100g - Wholemeal flour
200g - Spinach, chopped
50g - Cheddar cheese, finely diced
¼ tsp - White pepper
20 - Cherry tomatoes, quartered
2 tb - Fresh basil, chopped
UTENSILS
Saucepan, Bowls, Non-stick pan, Chopping board, Knife
INSTRUCTIONS
1. Add 1 teaspoon of the oil to a saucepan over medium heat. Cook the onion for 3 minutes. Remove from the heat.
2. Place the flour in a bowl. Beat the egg into the milk in another bowl. Stir in the milk mixture to the flour slowly.
3. Add the spinach, onion, cheddar cheese and white pepper to the bowl. Mix well.
4. Heat a non-stick pan over medium heat. Add the remaining oil. Spread 2 tablespoons of the mixture around the pan with the back of a spoon. Make it about half a cm thick.
5. Cook for 2 minutes, then flip over and cook for 2 minutes on the other side. Repeat the same for the rest of the pancakes.
6. Serve with cherry tomatoes and basil.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 183g
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Energy (kcal)
208.0
Carbs (g)
19.0
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Proteins (g)
10.7
Fats (g)
8.8
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Fibre (g)
5.0
