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:-
- Sift flour into a bowl. Beat in egg, curd, water, and oil.
- Stir in spinach paste, nutmeg, and seasoning. Set aside for 30 minutes.
FOR FILLING
- Heat oil and saute onions for two-three minutes. Keep aside to cool.
- Beat onions into yogurt while remaining filling ingredients, using only half the cheese.
- Pour some batter into an oiled frying pan to form a thick pancake.
- cook for about two minutes on each side.
- Spread one tablespoon of filling over each pancake and fold the pancake.
- 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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