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Recipe for savory spinach pancakes with mushroom filling
If you want to prepare healthy, nutritious pancakes without flour, you’ve come to the right place! Because our savory spinach pancakes with mushroom filling are not only a treat, they are also full of vitamins and minerals. Instead of flour we use healthy rolled oats.
light
Fast dishes, breakfast
ingredients
for 4 servings
- 150 g spinach leaves
- salt
- 80 g tender oat flakes
- 1/4 l milk
- 2 Eggs
- 1 egg yolk
- 3 THE Öl
- 200g Mushrooms
- 150 g small king oyster mushrooms
- 2 spring onions
- 100 g lean bacon cubes
- 3 tbsp herb cream cheese
preparation
- Sort the spinach, wash thoroughly and blanch in boiling salted water for 1 minute. Rinse in a sieve, squeeze out well and chop coarsely. Mix the oat flakes with milk and a pinch of salt until smooth. Add the eggs, egg yolk and spinach and puree finely with the hand blender. Leave the dough to swell for 30 minutes.
- Bake 4 thin pancakes from the batter one after the other in a coated pan (approx. 22 cm Ø) in 1/2 tsp oil. Cover with aluminum foil and keep warm in the oven at 80 °C.
- clean mushrooms. Halve or quarter the mushrooms depending on their size, halve the oyster mushrooms. Clean and wash the spring onions and cut diagonally into rings. Heat 1 tbsp oil in a coated pan (25 cm Ø). Fry bacon and mushrooms over high heat for 3 mins, stirring occasionally. Add the spring onions and fry for a further 2-3 minutes. Stir in the herb cream cheese and season the mushrooms with salt and pepper.
- Pour the mushroom sauce into the pancakes and serve immediately.
Recipe Tips
Vegetarians can either omit the diced bacon or replace it with a vegetarian alternative such as diced peppers.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,377 kJ 329 kcal |
| fat | 18.0 g |
| carbohydrates | 19.0 g |
| protein | 21.2 g |
