Spinach Pancake Recipe
About Spinach Pancake Recipe: A healthy savory whole wheat spinach pancake with a scumptuous cheese and mushroom filling. These are best to make for kids due to ample amount of Iron. A great option for breakfast, brunch or even to pack for tiffin. Healthy, packed with nutrition and without compromising on taste buds. You wouldn't be disappointed with these heavily stuffed pancakes served with fresh tomato salad.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Medium
Ingredients of Spinach Pancake
- For the pancakes:
- 100 gram Whole wheat flour
- 1 Egg
- 1 Yolk
- 150 ml Yoghurt, whipped
- 100 ml Milk
- 3 tbsp Water
- 1 tbsp Vegetable oil
- 1/2 kg Spinach leaves (drained and chopped to a paste), blanched
- A pinch of Nutmeg, grated
- Salt and pepper
- For the filling:
- 1 tbsp Oil
- 3 tbsp Spring onions, sliced
- 250 gram Beaten hung curd
- 100 gram Cheese, grated
- 1 Egg
- 250 gram Sauteed mushrooms
- A pinch of Chilli powder
- 2 tbsp Parsley, chopped
- Salt and pepper
- For the tomato salad:
- 1/2 kg Cherry tomatoes
- 3 tbsp Torn basil leaves
- Salt and pepper
- Dressing:
- 3 tbsp Salad/ olive oil
- 1 tbsp Lemon juice
- A pinch of Mustard powder
- A pinch of Sugar
- 1/2 tsp Garlic, chopped
- Salt and pepper
How to Make Spinach Pancake
HideShow MediaFor the filling:
For the salad:
Key Ingredients: Whole wheat flour, Egg, Yolk, Yoghurt, Milk, Water, Vegetable oil, Spinach leaves (drained and chopped to a paste), Nutmeg, Salt and pepper, Oil, Spring onions, Beaten hung curd, Cheese, Egg, Sauteed mushrooms, Chilli powder, Parsley, Salt and pepper, Cherry tomatoes, Torn basil leaves, Salad/ olive oil, Lemon juice, Mustard powder, Garlic,
Recipe Notes
Read about more Spinach recipes that you can try at home.