Kid's Breakfast (7-14 years)

Breakfast Bowl with Spinach Pancakes

5
Average: 5 (16 votes)
(16 votes)
Breakfast Bowl with Spinach Pancakes

Breakfast Bowl with Spinach Pancakes - Finger food in the morning! Photo: Beeke Hedder

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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
498
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie498 kcal(24 %)
Protein25 g(26 %)
Fat20 g(17 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A1.5 mg(188 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.3 mg(36 %)
Vitamin K129.3 μg(216 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.6 mg(43 %)
Folate157 μg(52 %)
Pantothenic acid2.4 mg(40 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C92 mg(97 %)
Potassium1,044 mg(26 %)
Calcium247 mg(25 %)
Magnesium123 mg(41 %)
Iron8.3 mg(55 %)
Iodine24 μg(12 %)
Zinc3.7 mg(46 %)
Saturated fatty acids8.7 g
Uric acid117 mg
Cholesterol149 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 ounces
2
10 ounces
9 ounces
½ bunch
6 ounces
6 ounces
7 ounces
7 ounces
Bell pepper (1 large pepper)
½
1 tablespoon
2 tablespoons
How healthy are the main ingredients?
Sour cream
Preparation

Kitchen utensils

1 Hand mixer, 1 Immersion blender, 1 Non-stick pan, 1 Knife

Preparation steps

1.

Clean, wash and shake spinach dry. Then put it together with eggs, milk and 1 pinch of salt in a high container and puree it finely. Mix in the flour well with a whisk. Let the dough swell for about 10 minutes.

2.

Wash the chives, shake dry and cut into small rolls. Mix herb cream cheese with low-fat curd cheese. Season to taste with salt and pepper and stir in chives.

3.

Clean and wash the carrots, peppers and cucumber and cut them into sticks.

4.

Bake 4-6 pancakes, for this purpose heat up about oil in a pan and add the dough. Bake each side at medium heat for about 3-4 minutes. Do the same with the rest of the dough.

5.

Spread the pancakes with half of the cream cheese and sour cream mixture, roll them up and cut them into pancake rolls with a sharp knife.

6.

Stir the yogurt into the remaining cream cheese sour cream mixture. Arrange the vegetable sticks together with the pancakes in a bowl and serve with the dip.