Spinach pancake recipe and its benefits 🆙

Maintaining a healthy diet has numerous benefits for the body and mind. The big problem for most people is that on some days, the urge to go off the diet and eat something different from the usual hits. With so many different innovations and recipes these days, this might be the least of the problems. It is possible to add healthy ingredients, ease, speed and all this can be tasty if you choose the right recipe.

Spinach pancake is one of those recipes that can be transformed, without great difficulty, into something light, delicious and light. For those who have children at home, this is also a way to encourage the consumption of spinach, a food that makes many little ones turn up their noses when eating.

Spinach pancake recipe and its benefits

Spinach is a vegetable with a lot of iron, phosphorus, calcium and contains high concentrations of vitamin A and B complexes. It is extremely known for its nutritional properties and, therefore, is characterized as a vegetable with the ability to restore energy, increase vitality and improve blood quality. In addition, it also contributes to:

Formation of teeth and bones.
Muscle building.
Vision conservation.
Skin maintenance.
Digestive system protection.
Nervous system health.
Prevention of malnutrition and anemia.
Protection of the cardiovascular system.

Light spinach pancake with sun-dried tomato and tofu

Ingredients:

Sponge

1 and a half cups of wholemeal flour
300 ml of skimmed milk
2 spoons of flaxseed
2 tablespoons of quinoa
1 egg
2 tablespoons olive oil
Sal Island

Filling

Tomate seco
Spinach
Tofu
Olive oil
pepperoni pepper

Sauce

Tomato Sauce

Preparation:

First, you need to prepare the dough. For this, just beat all the ingredients in the blender, until it becomes a homogeneous mixture. Take a non-stick skillet, heat over medium heat for about three minutes and add a drizzle of olive oil. Pour the dough. When it turns golden brown, it's time to flip and brown the other side. To know when to turn, wait for the pancake to come off the pan. Do this until you run out of dough. After frying them all, set aside. For the filling, lightly sauté the sun-dried tomatoes, tofu and spinach. Season with pepperoni pepper. Finally, put the stuffing on the pancake, roll it up, cover with tomato sauce and put it in the oven for a few minutes to warm up.

fitness spinach pancake

Ingredients:

1 whole egg
2 tablespoons of hydrated tapioca
2 tbsp spinach powder or a handful of spinach blended in a blender
1 tablespoon of chia seeds
1 dessert spoon of buffalo curd (to continue #lacfree) or 2 tablespoons of cooked shredded chicken, warm.

Preparation:

Mix the egg, tapioca, chia and spinach with a whisk. Grease the skillet with coconut oil and put this mixture. Brown both sides of the dough and, finally, fill with chicken and curd. If you prefer, bake in the oven for a few minutes to warm up.

Spinach pancake with ricotta filling

Ingredients:

Sponge

2 cups (tea) of milk
2 eggs
1½ cups of wheat flour
1 cup raw spinach leaves
2 tablespoons of melted butter
Salt to taste
Scallion stalks to tie the pancakes

Filling

250 g of very fresh ricotta
4 tablespoons of milk
4 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
Salt and grated nutmeg to taste

Sauce

1 cup of cream (milk)
½ cup of milk
1 tablespoon of butter
1 tablespoon of wheat flour
Salt and grated nutmeg to taste

Preparation:

– Dough: beat all the ingredients in the blender for about 15 minutes. Take a non-stick frying pan and heat it, then brush it with butter and evenly spread three tablespoons of the dough. Fry over low heat until golden, then flip over to brown the other side. Repeat the procedure until you run out of dough and set aside. Enjoy the skillet and quickly pass the strips of chives in the fire so that they soften.

– Stuffing: using a fork, mash the ricotta and add the rest of the stuffing ingredients. Take the dough and spread two spoons of the filling. Use the chives to tie and form a “bundle”.

– For the sauce: heat the butter and then add the flour. Stir until golden. Remove the pan from the heat, add the cream and milk, and mix everything with a wire whisk. After stirring well, return to the heat until it thickens a little, which takes between 5 and 10 minutes. Use seasoning to taste and, finally, serve the pancakes with the sauce.

Written by Natalia Nocelli from Team Eu Sem Fronteiras.