spinach pancake
spinach pancake
Vegan Spinach pancake totally healthy breakfast full of nutritious ingredients. A good way to add vegetables to your meal. Hope you like this recipe as you did like my previous recipe Seven Grain Bread

Ingredients:-

  • 100 Grams – Whole Wheat Flour
  • One – Egg
  • One – Yolk
  • 150 ML – Yoghurt(Whipped)
  • 100ML – Milk
  • Three Tablespoons – Water
  • One Tablespoon – Vegetable Oil
  • Half Kilogram – Spinach
  • One Pinch Of Grated Nutmeg
  • Salt As Required
  • Pepper As Required

FOR FILLING

  • One Tablespoon – Oil
  • Three Tablespoons – Spring Onions(sliced)
  • 250 Grams – Hung Curd(beaten)
  • 100 Grams – Cheese(grated)
  • One – Egg
  • 250 Grams – Mushrooms(sauteed)
  • A Pinch Of Chilli Powder
  • Two Tablespoons Of Parsley(chopped)
  • Salt And Pepper

TOMATO SALAD

  • Half Kilograms – Cherry Tomatoes
  • Three Tablespoons – Basil Leaves
  • Salt And Pepper

DRESSING

  • One Tablespoon – Lemon Juice
  • Three Tablespoons – Olive Oil
  • A Pinch Of Mustard Powder
  • Pinch Of Sugar
  • Half Teaspoon – Garlic(chopped)
  • Salt And Pepper

DIRECTIONS:-

  1. Sift flour into a bowl. Beat in egg, curd, water, and oil.
  2. Stir in spinach paste, nutmeg, and seasoning. Set aside for 30 minutes.

FOR FILLING

  1. Heat oil and saute onions for two-three minutes. Keep aside to cool.
  2. Beat onions into yogurt while remaining filling ingredients, using only half the cheese.
  3. Pour some batter into an oiled frying pan to form a thick pancake.
  4. cook for about two minutes on each side.
  5. Spread one tablespoon of filling over each pancake and fold the pancake.
  6. Arrange on a buttered ovenproof dish, scatter on cheese and bake at 180 degrees C for 15 minutes.

FOR THE SALAD

Whisk dressing ingredient together. Combine with tomatoes, herbs, and seasoning. chill and serve.

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