Spinach Pancakes Breakfast Bowl
Spinach Pancakes Breakfast Bowl - Finger food in the morning! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This breakfast bowl contains an array of nutrients from the spinach, including iron, which helps support healthy blood, and vitamins A, C and K.
For elementary school age children, half a serving of these filling pancakes is usually enough.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 129.3 μg | (216 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 ozs fresh Spinach (leaves)
- 2 eggs
- 10 ozs milk
- salt
- 9 ozs Spelt flour
- ½ bunch Chives
- 6 ozs Herb cream cheese
- 6 ozs Cottage cheese
- peppers
- 7 ozs carrots
- 7 ozs Bell pepper (1 large pepper)
- ½ Cucumber
- 1 Tbsp Canola oil
- 2 Tbsps Yogurt (3.5% fat)
Kitchen utensils
Preparation steps
Clean, wash and shake spinach dry. Then put it together with eggs, milk and 1 pinch of salt in a blender and puree it finely. Pour into a bowl. Mix in the flour well with a whisk. Let the dough swell for about 10 minutes.
Wash the chives, shake dry and cut into small pieces. Mix herb cream cheese with cottage cheese. Season to taste with salt and pepper and stir in chives.
Clean and wash the carrots, peppers and cucumber and cut them into sticks.
Heat up oil in a pan and add the batter in rounds. Bake each side at medium heat for about 3-4 minutes. Do the same with the rest of the batter. Bake 4-6 pancakes.
Spread the pancakes with half of the cream cheese and cottage cheese mixture, roll them up and cut them into pancake rolls with a sharp knife.
Stir the yogurt into the remaining cream cheese mixture. Arrange the vegetable sticks together with the pancakes in a bowl and serve with the dip.
